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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Adapted from a recipe by dadrules . This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices. Ingredients:
2 cups whole milk |
2 cups chicken broth |
1 1/2 teaspoons kosher salt |
1 cup polenta or 1 cup coarse-ground yellow cornmeal |
1/2 teaspoon fresh ground black pepper |
4 tablespoons unsalted butter (1/2 stick) |
1/4 lb sharp white cheddar cheese, shredded |
1/4 cup grated parmesan cheese |
1 tablespoon chopped herbs (optional) |
Directions:
1. In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
2. Remove from heat. Stir in pepper, butter, cheeses and optional herbs.
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