Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, April 7, 2016

Creamy Parmesan-Chive Polenta

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

  • 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
  1. In a medium saucepan, bring the milk and broth to a light boil over medium-high heat.
  2. 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.
  3. 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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