Creamy Polenta

We have had polenta a couple of times, and I can’t believe how much everyone enjoys it at our house. Plus, it’s extremely easy, and it goes with many dishes as a great side. Here’s a recipe I tried last night, and afterwards, we sat and licked the pan–it’s another winner from Great Food Fast.

Creamy Polenta

4 c. water
1 1/2  t. salt
1/4 t. pepper
3/4 c. polenta (or coarse cornmeal–you can find this in bulk bins at grocery stores, or in packages like Bob’s Red Mill in the grains section)
1/4 c. grated parmesan or sharp cheddar cheese (I ended up adding more like 1/2 c.)

Bring the water, salt and pepper to boil in a medium saucepan. Slowly add the polenta into the water, whisking constantly. Turn the heat down, but maintain a simmer, and allow the polenta to cook for 10-15 minutes, whisking frequently to prevent clumps. When thick and creamy, remove from heat and stir in cheese. Serve immediately.

Note: You can serve polenta with or as an accompaniment to many different sauces, from tomato sauces to mushroom sauces. I paired Ali’s Balsamic Barbeque Chicken with it, and thought it was great. This is definitely a versatile, easy side!

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