Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! Enjoy.
- 9 ½ cups chicken broth
- 2 cups yellow cornmeal
- 1 cup grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon onion powder
- Bring chicken broth to boil in heavy large saucepan.
- Reduce heat to medium.
- Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmesan cheese, onion powder and butter.
- Season polenta to taste with salt and pepper.
The simplest things are the best, and healthiest. If you’re looking for optimal health, choose pedestrian, common, everyday foods.
Like polenta. I got this recipe from “An Embarrassment of Mangoes”, an awesome book about a couple from Toronto who take two years to sail down to the Caribbean. This particular recipe is so good that we make it all the time.
3 cups coconut milk (approximately)
1 Tbsp butter
1/2 tsp salt
1 cup yellow cornmeal
In an saucepan over medium heat, combine coconut milk, butter and salt. Bring to a gentle boil.
Gradually stir in cornmeal. Lower heat and cook for about 5-10 minutes, stirring constantly with a wooden spoon to prevent sticking.
The recipe calls for you to pour it into another pan, allow it to set, and then cut it and eat it. You can DO that, but it is better with this turbo addition …
Dice up some peppered salami, and kernel corn. Add to the polenta once all the corn meal is in. Keep in mind that you can always thin it out if it appears too thick — no worries there.