Oh Nos!
Jason calls this "Italian Grits" but this was better than any of the other grits I have ever eaten. Smooth, creamy and a great base to put other juicy meats on top of. Add some crusty bread to mop everything up and you have a great dinner.
Ingredients:
2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or yellow cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces Italian cheese, shredded
1-2 tablespoons Italian herbs of your choice
1 tablespoon minced garlic (sauted if using fresh)
Servings: 6-8
Instructions:
In a large pot add the milk, broth, and salt. In small incriments whisk in the polenta/corn meal making sure it is smooth with no lumps. Slowly bring heat up to medium and cook until thick and creamy. Remove pot from stove, stir in pepper, butter, cheese, herbs and garlic. Serve warm or place into a pan, bake and then slice.
Recipe From: AllRecipes.com
Most recipes say you should boil the liquids and then add the corn meal/polenta. However many reviewers said the opposite, that doing this leads to lumpy polenta. Since this was my first time cooking and eating polenta, I opted to follow the masses and went with the cold start and it worked great. This goes together so fast and its so easy, I thought it was pretty good and would make it again in a heart beat.
No comments:
Post a Comment