Simple Polenta

Polenta is made from ground yellow cornmeal into a porridge, don't confuse it with grits.   You can serve it creamy as I have given here, or chilled and cut into squares then baked or fried.  We didn't eat much of this growing up as it is not a Sicilian dish but from the mountain areas of Italy.  Although it wasn't served in my childhood home I have honed my Polenta making skills in my own kitchen and developed my own recipes using this creamy satisfying comfort food.  It is very simple to make yet many people shy away from making it.


Ingredients


6 cups of water or chicken stock
2 teaspoons of sea salt
1/2 teaspoon of black pepper
1 3/4 cups of yellow cornmeal
4 Tablespoons of butter

1/2 cup grated Romano cheese
1/4 cup heavy cream


Directions


Bring water/stock to a boil in a heavy bottomed pot, add only half the salt if you are using stock.  Wisk in the cormeal gradually. Reduce the heat to low and continue cooking until it starts to get thick and the cornmeal softens, make sure you continue to stir often cooking for at least 15 minutes. Turn off the heat and add butter, grated cheese, heavy cream and pepper.

I use polenta as a base for my meals, the carb or starch of the meal.  Serve with scallops, sausage and peppers, chicken cacciatore, chili etc...the possiblilites are endless!!