Creamy Instant Polenta Side Dish Recipe
Classic Comfort Food Flavored with Two Cheeses and Fresh Herbs
Aug 19, 2009
Prepared properly, polenta has a smooth and creamy texture which is a bit similar to grits. Polenta is a classic Italian comfort food, which can be served as a side dish, or the main attraction at a lunch or dinner celebration. On its own, corn meal is rather bland. Adding a variety of cheeses, herbs and spices will turn the corn meal into a delicious polenta side dish.
Corn Meal Varieties
Finely ground corn meal is used in this recipe for instant polenta. Other varieties of corn meal, such as stone ground and coarsely ground corn meal, will require a cooking time of up to 30 minutes. Using finely ground corn meal to make polenta results in a faster cooking time and a creamier texture. This recipe makes 6 servings of instant, creamy polenta.
Ingredients for Creamy Polenta
- 6 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups finely ground corn meal
- 2 cloves garlic - minced
- 2 teaspoons fresh thyme
- 1/3 cup chopped chives
- 3/4 cup shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1/4 cup butter or margarine
Directions for Creamy Polenta
- Add the water and salt to a large stock pot.
- Bring the water to a boil.
- Turn the heat down to low and slowly whisk in the corn meal.
- Stir in the garlic and thyme, and cook the polenta until thick and creamy, approximately 5 minutes.
- Remove the stock pot from the heat source and immediately stir in the chives, mozzarella, Parmesan and butter.
- Pour the polenta into a large serving dish.
- Sprinkle additional Parmesan cheese and a few chives on top of the polenta before serving.
Recipe Tips and Suggestions
1. Use caution when preparing this recipe. Hot polenta is like molten lava. As soon as the polenta thickens, remove the pan from the stove, before adding the remaining ingredients.
2. Other types of cheeses can be used to make instant polenta. Try varieties such as cheddar, Swiss or Monterey Jack.
3. Herbs such as parsley, basil or chervil can be used in addition to or in place of the chives and thyme.
4. Chicken stock or vegetable stock can be substituted for some, or all of the water.
5. For a truly decadent side dish, stir a bit of crumbled bacon into the polenta prior to serving.
6. Store leftover polenta in the refrigerator for up to one week. To reheat the polenta, cut it into chunks or slices, lightly dredge the slices in flour, and grill in a frying pan with a 50/50 mixture of butter and olive oil. Reheated, pan fried polenta tastes wonderful with a bit of tomato sauce poured on top.
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