Friday, March 22, 2013

Creamy Polenta

Creamy Polenta
When I think of comfort food, I think of creamy polenta. It is a wonderful base for any Italian sauce, grilled mushrooms or with braised short ribs.  Top this polenta with shrimp wrapped in bacon or a quick saute of scallops.

4 cups vegetable or chicken stock
1 cup organic corn grits (polenta)
4 Tablespoons Mascarpone cheese (or cream cheese)
1/4 cup Parmesan-Reggiano cheese, grated
1-4 Tablespoons creme fraiche (or sour cream)
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1 Tablespoon fresh lemon juice

Bring stock to a simmer in a heavy saucepan. Add grits in a slow stream, whisking for several minutes to prevent any lumps.
Simmer, stirring occasionally with a wooden spoon, until all liquid is absorbed and polenta is soft and thick, about 30 minutes, add more stock or water if needed.
Remove from heat and stir in cheese, creme fraiche, salt, pepper and lemon juice. Correct seasonings if needed. Keep warm and covered.
Creamy Polenta topped with Grilled Bison 
Serve immediately

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