Creamy Polenta Recipe • Tasty Italian Dish! | Club Foody

 

Years ago, David and I were at one of our favorite restaurants in Seattle and he ordered his main course that came with a side dish. I’ve had that side before but never knew how to make it. When we returned back to Canada, I rolled up my sleeves and made it. Yikes, that well-known delicious side turned into sticky goo and it took me a few months before I decided to give it another try. It was better but not great. After a few more tries, I finally got it. Here’s my Creamy Polenta!
 
Originally from Northern Italy, this is made with ground flint corn (grits are made from dent corn). It can be served as a bed for sauces like my Lamb Ragù instead of serving it with pasta, with gravies or alongside Short Ribs. Replace your hot oatmeal in the morning with this nice corn porridge topped with nuts and dried fruits with a splash of milk. Another use for this Creamy Polenta is when it cools off, the texture firms up and from there it can be sliced and then baked, pan-fried or grilled.
 
Unless you have someone who has been making it for years, it’s really not obvious. The secret is to stir constantly when gradually adding the cornmeal to the hot liquid. If this step is rushed, you end up with a lumpy mess that is near impossible to dissolve. I use a measuring cup when adding it but I know others prefer to put some in their hand and let it flow in a thin stream. As the cornmeal expands to four to five times its volume, a small amount of it is plenty.
 
I’m a little different than other cooks out there. First I use broth but if I want to serve it as a hot breakfast cereal, I use strictly water. After the cornmeal is all in, I like to add butter and heavy cream instead of at the end because I find the fat from both helps to make the texture “smoother” while cooking. I also cook it for 15 minutes versus many who cook it for 30 minutes – the end result is not grainy at all. Perhaps it’s because I use fine-grind although technically, polenta should be made with medium or coarse-grind.
 
This Creamy Polenta is so flavorful plus it’s easy to make! This tasty porridge is a delicious substitute for mashed potatoes, pasta or even rice. Next time you want to serve some lamb shank, short ribs, Veal Ossobuco, gravy or bring another dimension to your morning meal, make this recipe…
Bon Appétit!
 
Here are several delicious side dish recipe to try…
– Veggie Orzo Risotto
– Cauliflower & Celery Root Purée
– Indian Basmati with Dry Fruits
– Creamed Peas
– German Spätzle
– Beluga Black Lentil Salad
and for even more International recipes, click on this link… Recipe Category • International

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/creamy-polenta/

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