Polenta is a grain made of yellow cornmeal, and is commonly eaten in Northern Italy. It is often fried, or boiled into a paste-like consistency. I have added garlic and parmesan to my quick-cooking recipe for a flavorful touch.
Parmesan Garlic Polenta
4 cups milk (whole, 2%, or non-homogenized organic skim)
1.5 cups polenta (yellow cornmeal)
1/2 cup parmesan cheese
3 tablespoons extra-virgin olive oil
1 small clove garlic, chopped finely
salt
In a large pot, saute garlic in 1 tablespoon olive oil until tender. Remove the garlic from the pot.
Next, add milk and salt to the same pot. After it is boiling, add polenta. Reduce heat to medium-low. Continue to cook and constantly stir until most of the liquid has cooked away, and the meal has thickened, being careful not to burn the polenta. Turn off the heat, and immediately add parmesan cheese, cooked garlic, and remaining olive oil.
Serves approximately 4.
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