World's Best Polenta
photo by MsPia
- Ready In:
- 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.
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RECIPE SUBMITTED BY
I'm a PhD student in the art history and archaeology of ancient central and south american petroglyphs, pyramids, geoglyphs and all kinds of rock art. I'm also a burgeoning librarian because, for whatever reason, conservation of historical artifacts and archives is a part of information studies (read- "library science") at UT. Who knew? But I like being a librarian... it's got a certain David Lee Roth "Hot for Teacher" appeal. I mean, really, feel free to bring your pencil. Of course, all this is an elaborate ruse to make me seem somewhat respectable. My true lust for life lay in my pending performance-art-for-beer revolution, the development of tasty gluten and soy free recipes and the propagation of that which is known as the Minnesota Meat Raffle. I've always enjoyed cooking and eating and although I'm hobbled in the kitchen by soy and gluten allergies, I think most of those around me can still say I'm a damned fine cook.