This dish is so versatile and perfect for the holiday season because it can become the base of so many things. And it’s easy and delicious. If you have some leftover I like to add some frozen sweet corn and make corn pancakes with them the next day as a side dish for dinner, topped with some more fresh grated Parmesan (of course). Or it’s fantastic with a little marinara sauce on top and spicy shrimp. For the holidays my favorite way to include this dish is on a tasting spoon topped with Sherry Roasted Wild Mushrooms (see recipe posted). A definite crowd pleaser. I hope to hear from you with your favorite ways to serve polenta!
1. Bring chicken stock to a simmer in a medium heavy bottomed sauce pan.
2. Add polenta and whisk immediately so the polenta doesn’t become clumpy. Continue to whisk over medium heat for about 6-7 minutes until all the chicken stock is absorbed.
3. Add the heavy cream. Bring the temp down to medium low. Let it cook another 15 to 20 minutes. The polenta will ‘talk’ by giving off little spurts. This is what softens the grain and gives it a creamier texture. Add more stock if needed.
4. Add in the butter and parmesan and adjust seasoning as desired.
4 cups chicken stock
1 cup polenta
1 cup heavy cream or half & half
3/4 cup Parmesan, plus more for garnish
3 Tablespoons unsalted butter
Salt & Pepper