Polenta makes a delicious side dish that can easily replace rice or potatoes — and it’s fantastic as a base for ragu, sauteed vegetables, or even stews! Serve it with chicken cacciatore, braised short ribs, or coq au vin.
INGREDIENTS:
3 cups water (or substitute part chicken stock for more flavor)
1 cup whole milk
1/4 cup butter
1/2 teaspoon salt
1 cup yellow polenta
1/4 to 1/2 cup heavy cream, as needed
Salt and freshly ground black pepper, to taste
METHOD:
In a large saucepan, bring the water, milk, butter, and salt to a boil.
Gradually whisk in the polenta in a slow, steady stream to prevent lumps.
Reduce heat to low, cover partially with a lid, and cook—stirring often—for about 15 minutes, or until thick and tender.
Stir in enough cream to reach a smooth, creamy consistency. Adjust seasoning with salt and pepper.
Remove from heat and serve immediately, topped with your favorite ragu or vegetables.
