Creamy Parmesan Polenta

Wow! If you think you don't like grits, please try this Creamy Parmesan Polenta Recipe. It is so so yummy. I originally had it with The Pioneer Woman's Beef Short Ribs , but tonight I served it with Marinated Pork Tenderloin. I made it exactly as the recipe stated the first time, except for I used only half of the salt. Tonight, I improvised a bit. I used yellow grits rather than corn meal. I had some Queso Fresco left over from last week when I made Food and Wine's Silky Tortilla Soup so I used that rather than the Parmesan cheese. I did not have any creme fraiche (actually I didn't last time either, so I used mascarpone cheese) so I substituted half n half. Really, any cheese that melts well plus any sort of cream will probably work here. Use your imagination and make it suit your taste. Any way you do it, just try it!

Ina Garten's recipe from foodnetwork.com

Ingredients:
4 cups chicken stock, preferably homemade
2 tsp minced garlic
1 cup yellow cornmeal, preferably stone-ground
1 T kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 T unsalted butter


Method:
Complete recipe found on foodnetwork.com, HERE

Happy Cooking!

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