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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Serve with Beer Braised Pot Roast, Beer-Braised Pot Roast and Vegetables With Polenta. Ingredients:
4 cups water |
2 1/2-2 3/4 cups milk |
1 1/2 teaspoons garlic, minced |
1 bay leaf |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 cups polenta or 1 1/2 cups yellow cornmeal |
5 tablespoons unsalted butter, cut into pieces |
2 tablespoons parmesan cheese, grated |
Directions:
1. Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil.
2. Gradually whisk in the polenta and reduce the heat to low.
3. Cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick.
4. Add the butter and cheese and stir until melted.
5. Remove from the heat and discard the bay leaf.
6. Adjust the seasoning to taste and serve immediately.
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