Creamy Polenta

Polenta is coarse ground corn (grits) boiled into a porridge.

But I don’t really like the word porridge. I think it sounds like a boring breakfast meal and this Creamy Polenta is most certainly not boring.

Creamy Polenta


It starts with 2 cups of heavy cream:

Creamy Polenta

And 2 cups of water.

Creamy Polenta

Pour the cream and water into a saucepan with 1 teaspoon salt and bring to a simmer.

Creamy Polenta

Oh! I almost forgot! I added minced garlic to the liquid because, well, garlic.

Saffron

You’ll need 1 cup of polenta for the 4 cups of liquid.

Creamy Polenta

Whisk in the polenta slowly until the cream and water returns to a simmer.

Creamy Polenta

Turn the heat down to low and keep whisking:

Creamy Polenta

Still whisking . . .

After about 15 minutes it becomes thick and silky.

Creamy Polenta

Oops!

Creamy Polenta

How did that get in there?!

You don’t have to add a tablespoon of butter, but I did.

Creamy Polenta

Because, well, butter.

Sprinkle with chives (optional) and serve!

Creamy Polenta

So far I’ve eaten this with fish, scallops, and grilled beef.

Creamy Polenta

It is also good all on its own.

Creamy Polenta

This Creamy Polenta is warm, silky, and comforting … like your favorite blanket.

Creamy Polenta
Author: 
 
This Creamy Polenta is warm, silky, and comforting ... like your favorite blanket.
Ingredients
  • 2 cups heavy cream
  • 2 cups water
  • 1 tsp salt
  • 1-2 cloves of garlic, minced
  • 1 cup polenta
  • 1 TBSP butter, optional
  • Chives, optional
Instructions
  1. Bring the heavy cream, water, garlic, and salt to a simmer.
  2. Whisk in the polenta slowly until the cream and water returns to a simmer.
  3. Turn the heat down to low and keep whisking for about 15 minutes, or until the polenta thickens.
  4. Stir in the butter and serve.

 

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