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This is a basic polenta recipe. You can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. The recipe welcomes flavor additions such as hard cheeses, vegetables, herbs, etc. Serve with stews, braised meats, grilled sausages and vegetables, ect. It's a wonderful alternative to the ubiquitous mashed potatoes.
- Bring the stock to a boil in a medium sauce pan.
- Slowly add cornmeal to the pot whisking constantly to prevent clumping.
- Return to a simmer while continuing to whisk.
- Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
- Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp.
This is a great basic sidedish recipe. I used stone-ground cornmeal (or you can use Bob's Red Mill Polenta). It is similar to grits. The chicken stock really gives it a rich taste. I forgot the butter, so at the end, I mixed in 6 oz. of shredded sharp cheddar cheese, 1 TBS butter, and pepper to taste, and it still tasted great. Not really a "mashed potato" substitute, but not bad, either.
I liked this. This was my first attempt at polenta. Very similar to grits when you use a really coarse grained cornmeal. I will be experimenting with this one.