Creamy, Cheesy Polenta
This recipe is adapted from a recipe found on the back of a bag of Publix brand plain yellow corn meal. The finished product is creamy, rich and full of mild garlic flavor. Consider serving polenta instead of pasta with an entree like chicken cacciatore or topped with a robust mushroom ragù. It's easy to prepare and a refreshing break from the ordinary.
- 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.
Makes 8 servings
Refrigerate any leftover polenta. To retain the creamy consistency, reheat on a slightly reduced power (about 80%) in the microwave.