(with an exclamation mark because this is my 100th post!)
I thought about this polenta all night after having it for dinner and thats why I’ve elected it worthy to be # 100. This is some serious comfort food goodness AND has been great as a leftover as well. (Breakfast polenta with a poached egg. Lunch polenta with grilled vegetables). It’s just really good. But here’s the thing…. I just used cornmeal. Is the corn meal called Polenta different? I’m not sure, but I’m sticking with corn meal. Love to hear if you do something different!
Original recipe here (I’ve made a couple edits)
- 1 cup of whole milk
- 3 cups of water
- 1 tsp chicken bullion
- 1 clove of garlic, minced
- Leaves from 4-5 springs of thyme, chopped
- Freshly ground black pepper
- 1 cup of polenta [I used cornmeal that my farmer friend grew and ground herself!!]
- 1/4 cup mascarpone cheese
- 1/4 cup of grated Parmesan cheese
- Salt to taste
- Put the milk, water, bullion and the minced garlic in a heavy sauce pan and bring to a boil.
- Add the thyme and some black pepper. Add the polenta in slowly in a steady stream while constantly whisking so there won’t be any lumps. Reduce the heat and cook for 25 minutes while constantly whisking. [It was pretty soupy after 25 minutes but i couldn’t wait any longer to eat it and like i said, it was great.]
- Remove from the heat and add the mascarpone and parmesan and whisk well until smooth and creamy. If too thick add a little more mascarpone. Taste for salt.
- Serve few tablespoons per person with whatever you’d like on top. We topped ours with sautéed Portobello and Oyster mushrooms.
tags: 100th post, appetizer, dinner, side dish, breakfast