7 1/2 C water
1 1/2 t salt
pinch baking soda
1 t fresh rosemary finely chopped
1 1/2 C coarse-ground cornmeal (aka polenta)
2 T unsalted butter
2 C grated Parmesan cheese
black pepper to taste
Bring water to a boil in a large, heavy bottomed pot over medium-high heat. Stir in salt, baking soda and rosemary. Slowly pour cornmeal into water in a steady stream, while stirring constantly. Bring mixture to a boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover. After 5 minutes, whisk polenta to smooth out any lumps. cover and continue to cook without stirring, until grains of polenta are tender by slightly al dente, about 25 minutes longer. (Polenta will be loose and barely hold its shape but will continue to thicken as it cools.) Remove from heat, stir in butter and parmesan and season to taste with pepper.
**Adapted from Creamy Polenta - America's Test Kitchen
**I love polenta, so does Chloe! It's basically fancy for Grits. It was a great compliment to these roasted root vegetables, but is also good with dishes like Grilled Pork Tenderloin!
Last weekend I had polenta with sauteed wild mushrooms on top, a bit of melted mozerella, and served over a bed of the yummiest marinara sauce ever. It was at RedRock restaurant in Park City. Can't wait to try this! Thanks for sharing your recipes!
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