Prep 5 mins
Cook 36 mins
I came up with this to make for my Veal Osso Bucco Veal Osso Buco. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
- 1 tablespoon butter
- 1 medium onion, diced
- 1⁄2 teaspoon salt
- 1 pinch red pepper flakes (optional)
- 1⁄3 cup sun-dried tomato, diced
- 1 garlic clove, minced
- 40 ounces chicken broth or 40 ounces water
- 1 teaspoon chipotle chili sauce (Don Enrique or use canned chipotle in adobe sauce minced)
- 1 cup coarse cornmeal
- 5 ounces brie cheese (Swiss Camembert or Tomme rind removed and cut into chunks)
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
I always wondered if you could make creamy Polenta. Now I know. I prefer this over polenta that has set. I didn't have Chipole pepper so I used a Habenaro which I had in the freezer. Nice mix of creaminess and heat.