Polenta

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Here is a basic recipe for polenta. I like cooking with this because you can eat it plain or top it with whatever you like.

Ingredients:

-3 cups corn meal
-6 cups chicken broth
-1 1/2 tsp. salt
-1 tsp. black pepper
-1 clove garlic minced and sauteed
-3 tbsp. butter

In a medium stock pot on high heat pour in the chicken broth and slowly stir in the corn meal a little bit at a time. Once the mixture comes to a boil reduce the heat to a simmer and stir in the salt, pepper, and garlic. Cover and cook for about 35-40 minutes, stir every 5 minutes or so so you don’t get lumps.  Once the polenta starts to jiggle it is ready for the butter to be stirred in.   At this point you can serve it or you can place the mixture in a buttered cake pan or buttered muffin trays then place in the refrigerator for about 10 minutes to let it stiffen.

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2 comments

  1. Pingback: Mango Tangelo Chutney and Bacon Topped Polenta « Eric Rivera’s Cooking Blog

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