I’ve become a much bigger polenta fan since I’ve started making it creamy rather than a hard-baked loaf… not that loaves aren’t good and all, but I prefer it when it’s kind of like mashed potatoes- creamy and easy to scoop up. I’ve made this many times now, each time decreasing the amount of dairy and butter (though I sure do love both). A while ago, I looked up recipe ideas for polenta and found that most had about a stick of butter and a cup of half and half.. so I started heavier and gradually made it lighter and lighter each time. I really like it now- it’s super flavorful, but really light. The perfect side dish to any Thanksgiving-like or warm comfort-meal…
INGREDIENTS
1 cup cornmeal
2 tbsp ghee (or butter)
1/2 tsp fresh garlic, minced, about 1 clove
1/2 tsp fresh rosemary, finely chopped
1/8 tsp crushed red pepper (use 1/4 tsp if you want it SPICY)
1/4 tsp salt
1/8 tsp pepper
3/4 cup milk
3/4 cup chicken broth (or veg. if preferred)
1/4 cup parmesan, grated
DIRECTIONS
Heat ghee in a small pot over medium heat
Add garlic, rosemary, red pepper, salt and pepper
Cook for a few minutes, stirring occasionally
Whisk in milk and stock
Increase heat to high, let boil, and then reduce heat to low and continue whisking
Continue until polenta thickens, about 15 minutes, and remove from heat
Serve while warm and enjoy!
I served with roast chicken, recipe HERE
I served with roast chicken, recipe HERE
