|Creamy Cheesey Polenta|
My family and I have never really gotten into polenta that was until we discovered ~ Soft~ Polenta~ a creamy fluffy base for braciole, meat ragu, beef stew, or really any kind of meat.....much like pasta or rice.
The ratio for making soft polenta is 1 part-corn meal to 4 parts-liquid so here is the recipe I came up with which of course includes my husband's favorite.......cheese! I am a pasta lover but prefer this polenta for my Braciole, Italian Marinated Skirt Steak, or Beef Braised in wine. This would also make a nice base for an Italian meatloaf or for you vegetarians Italian Sauteed Mushrooms !
2 cups chicken broth or stock
2 cups water
11/2 tablespoons butter
11/2 tablespoons olive oil
1 cup coarse or medium grind corn meal :white or yellow
fresh ground black pepper
1/2 cup grated cheese: Parmigiano Reggiano, Pecorino Romano, Asiago, Gorgonzola...or a combo of all 3 totaling 1/2 cup.
In a 4- to 6-qt. pan over medium-high heat, bring the water and broth to a boil. Whisk in the salt and then the corn meal in a thin, steady stream, whisking non-stop until smooth.
Reduce heat to low and simmer, whisking pretty frequently, for a good 8-10 minutes or until smooth and thickened.
Remove from heat and stir in butter & olive oil, cheese (if desired), a few grinds of pepper, and taste for salt.
Now, you can serve this right away or you can cover and it should keep warm and soft for about 20 minutes.