Creamy Polenta

Stir in the Parmesan

This last weekend we had 2 dinner parties and made polenta for the first one, intending to make couscous for the second one but liked this recipe so much that we made it for the second night. This is an easy dish to make.

Creamy Polenta with Herbs

3 Cups of Veal Stock

3 Cups of Whole Milk

1 Tsp of minced fresh Sage (we used Tarragon the second night)

1 Tsp of kosher salt

1 Cup of Cornmeal

1/2 Cup of grated Parmesan

In a saucepan heat the stock and the milk with the salt and the Sage over medium-high heat until just below a boil. Slowly whisk in the cornmeal until you get a nice thick consistency.

Reduce the heat to low and stir the polenta until it has thickened enough to mound on a spoon. This takes 10-20 minutes. Stir in the parmesan and serve.

The first night we served the polenta with a veal saltimboca and on the second night with braised lamb shanks and it was fantastic.

Advertisements

One Response

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: