Creamy
polenta is a warm and inviting alternative to mashed potatoes, rice, or other
common side dishes. It’s easy to prepare and readily soaks up the flavor of the
cooking liquid. I like to use a mixture of chicken broth and milk (instead of
water) for a little extra creaminess. And for a flavor boost, stir in some
rich, salty, freshly grated Parmigiano-Reggiano cheese and a few chopped chives—ready in
less than 10 minutes!
Polenta
pairs well with all kinds of meat, fish, and poultry, as well as sauces. Here,
I served it as a side for Lamb Meatballs in Garlicky Marinara.
Serves 4
Ingredients
- 2 cups nonfat milk
- 1 cup low-sodium chicken broth
- 2/3 cup quick-cooking polenta
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 tbsp chopped chives, plus more for garnish
- sea salt
- freshly ground black pepper
Polenta, Parmesan, and Chives |
Preparation
- In a medium saucepan, bring the milk and broth to a light boil over medium-high heat.
- Gradually pour in the polenta, stirring constantly to prevent clumps. Reduce the heat to medium-low and cook, stirring frequently, until thickened, 7-8 minutes.
- Remove from the heat and stir in the cheese and 1 tablespoon of chopped chives. Season with salt and pepper.
Beginning to Cook |
Cooked Polenta |
Transfer the polenta to a
serving bowl and sprinkle with chives. Serve right away.
Creamy Parmesan-Chive Polenta |
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