Creamy Polenta

Here we are! It’s time for my whole corn recipe. As mentioned last week, polenta (or corn grits) is a source of whole grain corn. I love making this recipe during the week when looking for an alternative starchy side dish. In terms of labor intensity, it’s similar to mashed potatoes and much less work than the carpal-tunnel-inducing risotto. Polenta pairs well with the likes of chicken, pork, lamb, steak or seafood. It also serves as a wonderful bed for roasted garlic tomatoes with sautéed greens like kale, spinach or swiss chard.  HR’s creamy polenta is a simple quick fix for impressing your dinner guests or enjoying solo on a mundane weeknight.

Image by Kimberly Sabada

Image by Kimberly Sabada

 

Creamy Polenta

Serves: 4-6
*See bottom of post for recipe notes

Image by Kimberly Sabada

Image by Kimberly Sabada

Ingredients
1 cup polenta (coarse ground cornmeal/grits)*
4 cups low-sodium vegetable broth
1/3 cup fat-free milk
1 TBS unsalted butter
1/4 cup freshly grated parmesan cheese
Salt
Pepper

Directions
In a medium size sauce pan, bring broth to a boil. Whisk polenta slowly into broth, reduce heat and simmer 20 minutes. Stir polenta frequently to prevent clumping. Remove from heat, stir in milk, butter, and cheese. Season with salt and pepper. Serve and enjoy! Yep, it’s that simple.

Recipe Notes:
Polenta: I use Bob’s Red Mill Polenta (corn grits)
Polenta Variation: Fold in caramelized onions or roasted garlic for an added level of savory flavor.

Come back next week for another one of HR’s Easy Weeknight Dinner!

Image by Kimberly Sabada

Image by Kimberly Sabada

Happy Cooking!

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