Prep 10 mins
Cook 50 mins
This is from Alton Brown's show 'Good Eats'. It makes a very creamy and flavorful polenta without using too much cheese. While this is fabulous freshly made, I wouldn't recommend making in advance. When reheated, it seems grainier than when fresh.
- 2 tablespoons olive oil
- 3⁄4 cup finely chopped red onion
- 2 garlic cloves, finely minced
- 1 quart chicken stock
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 2 ounces parmesan cheese, grated
- Preheat oven to 350 degrees.
- In large, oven-safe saucepan heat the olive oil over medium heat.
- Add the red onion and salt. Saute until onions begin to turn translucent.
- Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
- Turn the heat up to high & add the chicken stock. Bring to a boil.
- Gradually add the cornmeal while continually whisking.
- Cover the saucepan and place in the oven.
- Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
- Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
- Add the parmesan.