Prep 0 mins
Cook 20 mins
I use this recipe because I find cornmeal too bland when cooked with plain water.
- 1 cup cornmeal
- 3 cups chicken broth
- 3 tablespoons parmesan cheese
- 1 teaspoon italian seasoning
- olive oil (optional) or butter (optional)
- bottled or homemade pasta sauce (optional)
- Put all cornmeal, broth, and seasoning in a pot and stir brisky, preferably with a whisk. Bring to a boil, stirring frequently. Cook until mixture is thick and creamy. Stir in cheese.
- Can be eaten as a mush at this point, otherwise, pour into a casserole dish and chill. When it is solid, cut into slices and fry in butter or oil until browned on both sides. Serve with warmed pasta sauce.
This was absolutely gorgeous! I used white corn meal, fresh thyme leaves, homemade vegetable stock and a really earthy raw goat's milk gouda instead of the parmesan. I plan to bake it and top it with a roasted tomato and mushroom chutney (the polenta is currently cooling in the 'fridge). It tastes sooo good, I had to have a little bowl of it hot, straight out of the pot! Thanks, we'll be making this again!
This was my first time making (and eating) polenta and we loved it! I actually used water instead of broth by accident (a houseguest was talking to me and apparently I can't multitask on a Sunday nite) and it was still delicious. I added about a T of butter at the end of cooking and topped it with a spoonful of spicy marinara sauce. Delicious! It will definitely become a staple in our house.