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    Easy Creamy Polenta Recipe The Modern Proper 2

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    patriciahite

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    Easy Creamy Polenta Recipe The Modern Proper 2

    Uploaded by

    patriciahite
    15 views1 page

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    Easy Creamy Polenta Recipe the Modern Proper 2

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    Copyright:

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    15 views1 page

    Easy Creamy Polenta Recipe The Modern Proper 2

    Uploaded by

    patriciahite

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    (3)

    Creamy Polenta
    Recipe
    SERVES: 8 PREP TIME: 5 min

    COOK TIME: 30 min CALORIES: 257

    GLUTEN FREE VEGETARIAN 30 MINUTES

    JUMP TO RECIPE

    Shake off those cornmeal jitters


    and visions of clumpy, lumpy, dry
    polenta. Today we're sharing our
    perfectly creamy, Parmesan-
    laced, soul-satisfyingly basic
    polenta recipe.

    Cheesy, Creamy, Cozy,


    Autumnal Comfort in a
    Bowl.
    Nothing says fall like a big bowl of creamy,
    buttery yellow, Parmesan-spiked polenta.
    Whether you top it with an elaborate Rosso
    buco, or simply a poached egg and a little more
    Parm, it’s Northern Italian comfort food at its
    soothing, bone-warming best. Plus—despite
    numerous reports to the contrary—we promise
    it’s easy to make. If you can make oatmeal, you
    can make polenta.

    What Is Polenta?
    Polenta is made of cornmeal—the same stu!
    that grits are made from, or that you’d use to
    make cornbread—it’s really as simple as that.
    Polenta originated in Northern Italy, though,
    and food historians believe that the dish polenta
    predates the arrival of corn in Europe, and in
    fact dates back to antiquity, when it would have
    likely been made with native Italian grains like
    coarsely ground chestnut "our or barley. Once
    maize was introduced in the 17th century,
    however, polenta became synonymous in Italy
    with a porridge made speci#cally from
    cornmeal.

    All of Your Burning


    Polenta Questions—
    Answered!
    What is the correct polenta ratio?
    With two cups of milk and four cups of broth to
    just one cup of polenta, our preferred polenta
    ratio is a whopping 6:1. One of the biggest
    polenta mistakes people make is not using
    enough liquid. Trust us on this one—6:1 is the
    polenta ratio that will give you the creamiest,
    best polenta.

    Is polenta healthy?
    Plain polenta, cooked in stock or water, is a
    relatively low-calorie, whole grain that o!ers lots
    of #ber and even some iron and protein. Also,
    polenta usually stands in for a simple
    carbohydrates—like pasta or rice—as a #lling
    base for "avorful dishes like this chimichurri
    shrimp, and it’s de#nitely a healthier choice than
    plain pasta. However, our basic polenta recipe
    uses whole milk, a stick of butter and parmesan
    cheese so, while we can promise that this
    polenta will be delicious, we can’t promise that it
    counts as health food.

    Is polenta gluten-free?
    Polenta is just a savory porridge—in the case of
    this polenta recipe, super-savory—made from
    cornmeal, so yes polenta is gluten free! However,
    if you’re making this for someone with Celiac
    disease, be sure that the polenta you buy is
    labeled “gluten free” so that you can be sure
    there hasn’t been any cross-contamination with
    wheat.

    How to Make Polenta


    A sunshine-hued bowl of creamy, cheesy polenta
    is one of the simplest joys of this dreary, drizzly
    season. We’re so excited to teach you how to
    cook polenta—try it just once, and we bet you’ll
    be able to make this polenta recipe from
    memory a$erwards, it really is that easy. Here’s
    how to make polenta:

    1. Boil! Grab your favorite stock pot and #ll it


    with the whole milk and stock. Bring them to
    a strong simmer over medium heat.

    2. Pour in the polenta, but do it carefully.


    Marcella Hazan, the doyenne of classic
    Italian cooking herself, says “you should be
    able to see the individual grains spilling into
    the pot.” In other words, pour the cornmeal
    into the simmering milk-stock mixture very
    slowly, and whisk it as you pour.

    3. Whisk! Whisk the polenta consistently as it


    simmers to prevent lumps. As it thickens—
    a$er the #rst ten minutes or so—switch from
    a whisk to a regular wooden spoon.

    4. Make it creamy! When the polenta begins to


    pull away from the pot, it’s done and ready
    for you to stir in the butter and Parmesan
    cheese. %is is also your opportunity to
    season the polenta with salt and pepper to
    taste.

    5. Gobble! Serve the polenta right away.

    What to Serve With


    Polenta
    Polenta is delicious on its own. A big bowl of
    this cheesy polenta makes a cozy breakfast on a
    winter morning or a soothingly simple lunch—
    try it with a little gorgonzola stirred into it. Top
    it with a fried or poached egg and a little more
    Parmesan cheese and it’s even more #lling.

    We also love it with:

    Chimichurri Marinated Shrimp

    Osso Buco

    Ratatouille

    Italian Pot Roast

    Tools You’ll Need:


    A big stock pot.

    A sturdy whisk.

    A wooden spoon.

    A microplane grater.

    How Did You Serve It?


    Although we’re calling this a basic polenta
    recipe, really good polenta is anything but basic.
    It’s comforting and classic, and we hope you love
    it as much as we do! Let us know how you
    served it! Snap a photo and tag us on Instagram
    using @themodernproper and
    #themodernproper. Happy eating!

    If You Have Toenail Fungus Try This


    Tonight (It's Genius!)

    wellnessguide101.com Learn More ›

    (3)

    Creamy Polenta
    Recipe
    SERVES: 8 PREP TIME: 5 min
    COOK TIME: 30 min CALORIES: 257

    PRINT RECIPE PIN RECIPE

    Ingredients

    1 cup stone ground polenta or yellow


    cornmeal

    4 cups chicken or vegetable stock

    2 cups whole milk

    4 oz butter (1 stick)

    1 cup grated Parmesan cheese, about 2 oz

    1 tsp sea salt

    ½ tsp freshly cracked black pepper

    Method

    1. In a medium-sized post (at least 3 quarts)


    bring chicken stock and milk to a simmer
    over medium heat.

    2. Add the polenta and simmer until tender


    and creamy about 30-40 minutes.

    3. Add the butter and parmesan cheese.


    Season to taste with salt and pepper.

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    Nutrition Info
    Per Serving Amount

    CALORIES 257
    PROTEIN 7g

    CARBOHYDRATES 19 g

    TOTAL FAT 17 g

    DIETARY FIBER 1g

    CHOLESTEROL 46 mg

    SODIUM 504 mg

    TOTAL SUGARS 4g

    Related Recipes

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    with Mushrooms

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    Chimichurri Shrimp
    with Creamy Polenta

    Creamy Polenta Recipe

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    QUESTIONS 1 REVIEWS 3 Avg: 4.7

    SHARI BRADLEY

    Is it possible to make this a few hours


    early, then keep it warm for an occasion
    in a crock pot?

    !at should work "ne Shari, hope you


    enjoy!

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