Creamy Parmesan Polenta
Here’s the recipe for the parmesan polenta I cooked up to go with my Balsamic Glazed Roast Chicken. Polenta couldn’t be easier to make which is why I love it so much. It even gives couscous a run for its money when it comes to simplifying a week-night dinner. Polenta happens to go especially well with tender braised beef too. I’m practically drooling just thinking about it. But on this particular night, I made it to pair with some roasted chicken and broccoli and it soaked up the juices perfectly.
4 cups of chicken stock
1 1/3 cup of polenta (ground cornmeal)
1/2 cup of grated parmesan
2 tablespoons of unsalted butter
salt and pepper
Bring the chicken stock, salt and pepper to a boil in a medium saucepan. Once it’s boiling, add the polenta and lower the heat to a simmer. Stir often to avoid the polenta burning on the bottom of the pan or forming clumps. After about 10-15 minutes, taste the polenta. It should be smooth and not have that raw, graininess to it anymore. (If the polenta thickens too much before cooking all the way through, your heat is too high, but just add a little water to thin it back out and lower the temperature a little more). Once cooked, stir in the butter and parmesan until velvety.
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