SIDE ESSENTIALS: POLENTA WITH THREE CHEESES
Polenta has so many yummy uses... Fish, chicken, pork, beef, and the list goes on and on. This recipe creates a creamy polenta with milk, stock, and three yummy cheeses. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. You may not be familiar with Pecorino Romano, it a sharper alternative to the standard Parmigiano Reggiano. It is made from sheep's milk and has a salty bite to it. Its addition to this recipe, gives the polenta a bit more body, and helps it stand up to just about anything you throw at it... Like my ten-hour pulled pork.
- 3. You can sub half-and-half for the milk, but I did not think it added much to the recipe... except a lot of extra calories.
- 4. Gather your Ingredients (mise en place).
- 5. Add the chicken stock, milk, and butter to a saucepan, over medium heat.
- 6. When the liquid begins to simmer, add the cornmeal., plus a pinch or two of salt and white pepper.
- 7. Whisk until the liquid has been absorbed into the cornmeal, about 5 to 7 minutes.
- 8. Chef's Note: If you want a thinner polenta, add a bit of stock and milk, a tablespoon at a time, until the desired consistency is reached.
- 9. Take off the heat and stir in the three cheeses, until they lovingly melt into the polenta. Mmmmmm.
- 10. Chef's Note: Do a final tasting (salt/pepper) for proper seasoning.
- 11. PLATE/PRESENT
- 12. Polenta has so many yummy uses. In this photo, I have a plate of it topped with my ten-hour pulled pork. So yummy.
- 13. Keep the faith, and keep cooking.
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