Polenta
Both polenta and grits are made from stone ground corn. The variety of corn distinguishes whether it’s Polenta or Grits. Polenta is made from yellow corn and grits from white corn (or hominy). Some say it’s more about the region – Italy or the Southern States, rather than the taste. Cornmeal is the main ingredient; Polenta is the name of the dish.
Polenta
Polenta is Italy’s response to our mashed potatoes. The creamy base for so many things. Pork Chops with Sage Butter, Tomato Sauces, Ragu’s or Sausages. If we do serve sausages, we choose Spolumbo’s brand, all are Gluten Free and high-quality products.
Ingredients
- 1 cup milk
- 1 cup water
- ½ tsp. salt
- ½ cup (80 gr) cornmeal
- ¼ tsp. pepper
- 3 TBSP butter divided
- 1.5 cups (113 gr) Old Cheddar or Parmesan Cheese, shredded
Instructions
- Add milk, water and salt into a medium saucepan and slowly bring to a low boil over medium heat.
- Once the milk starts to boil, reduce heat and slowly pour in cornmeal, whisking constantly. This will take 2 – 3 minutes, whisking after each addition. *At some point switch to a spatula.
- Cook for about 15 minutes. Slowly stirring the polenta to keep it from lumping.
- Next add in 2 TBSP butter and the pepper.
- When the butter has melted, slowly add cheese of your choice and whisk after every addition until incorporated.
- Continue stirring occasionally for another 10 minutes.
- Add remining TBSP of butter, swirl into the Polenta and serve immediately.
- If the Polenta is too thick, and sticking to the bottom on the pot, add more water. Polenta should be thin]cl and creamy.
- It can be kept warm and reheated using a bit more water and TBSP of butter.
Notes
When serving Polenta with Spolumbo’s Chicken Roasted Pepper Sausage we prefer:
• Cedar Creek Platinum Desert Ridge Meritage
• Columbia Crest Merlot