Sunday, November 21, 2010
But polenta can be elevated to something much more heavenly--cooked slowly in a combination of broth and milk and then, in the final moments before serving, enhanced with a sprinkle of fresh herbs and a handful of grated Italian cheese. Polenta can be topped with a marinara sauce, a meaty spaghetti sauce, or as we had it this evening, with a sauce of sauted wild mushrooms, diced tomatoes, and sherry. Here is how to cook a memorable polenta--soft, creamy, comforting, and maybe even better than sauerkraut (LOL!).
1 1/2 cups non-fat milk
1 1/2 cups chicken or vegetable broth
1 cup polenta
2 tsp. minced fresh rosemary (optional)
1/2 cup grated parmesan cheese
Pour milk and broth into a large saucepan and bring to a simmer over medium heat. Slowly add the polenta to the liquid, stirring constantly (think about how you cook cream of wheat or oatmeal). Turn heat to low and continue to simmer, stirring constantly for about 20 minutes, or until mixture is very thick and creamy. Remove from heat, add rosemary and cheese, stir, and serve.