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.