Prep 5 mins
Cook 45 mins
No... really... it is that good. I'm pretty sure it's not, necessarily, good for you, but the flavor is incredible and it's extremely versatile.
- 4 cups water
- 2 3⁄4 cups whole milk
- 4 garlic cloves (minced fine or pressed)
- 3 bay leaves
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1 1⁄2-1 3⁄4 cups polenta (or yellow corn meal)
- 5 tablespoons unsalted butter
- 1 cup cheese (recommend -- parmesean, cheddar or brick)
- Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
- Gradually whisk in the polenta.
- Allow the polenta to come up to a boil, whisking intermittently.
- Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
- If the mixture starts to get too thick, add up to 1/2 cup of milk.
- When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
- Remove the polenta from the heat and allow to cool slightly.
We liked it very much. I added some more milk because it was very thick, but that depends on the type of polenta and it also needed quite a bit more salt. We had it with recipe#312989 , it was a very nice combination.
I have made delicous Polenta many times and thought I would try this one for obvious reasons. It was very bland. So I added cracked salt & pepper, fresh basil and salted butter which improved it. Sorry...