This recipe is a basic preparation for making a smooth, creamy version of polenta and we've found that it works consistently no matter what brand of cornmeal we use. This version is flavored with a combination of asiago and Parmesan cheese and a healthy quantity of garlic, but those are variables that can easily be changed according to taste.
Polenta makes a nice side dish for a variety of entrées, especially when there's a sauce to spoon on top. Give it a try in place of pasta or potatoes – it's easy to prepare and makes a nice change of pace.Print
Creamy, Cheesy Polenta
Polenta makes a tasty and intriguing substitute for pasta and can be served with a variety of sauced entrees.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- 2-1/2 cups milk
- 1-1/2 cups chicken broth
- 2 tablespoons butter
- 4-5 cloves of garlic, pressed or minced
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup plain yellow corn meal
- 1/2 cup shredded asiago cheese
- 1/4 cup grated parmesan cheese
- Combine the milk, chicken broth, butter, garlic, salt and pepper in a large saucepan. Bring to a boil over a high heat. Add the corn meal, whisking constantly until well blended.
- Reduce the heat to low and cook 8 to 10 minutes, continuing to whisk frequently until thickened. Stir in the cheeses, mixing well. Serve immediately.
Refrigerate any leftover polenta. To retain the creamy consistency, reheat on a slightly reduced power (about 80%) in the microwave.