From Cook’s Illustrated magazine, the March/April 2010 issue, I present a good side dish (or you could have as a main luncheon meal). Gregg and Barb kindly gave me this subscription and I have been having a ball reading over all the tips and great recipes!
Creamy Parmesan Polenta
7 ½ cups water
1 ½ teaspoons salt
Pinch of baking soda
1 ½ cups course-ground cornmeal
2 tablespoons unsalted butter
4 ounces good-quality Parmesan cheese, grated (about 2 cups)
Bring water to boil in a heavy bottomed pot. Stir in salt and baking soda. Slowly pour cornmeal into water in a steady stream. Stir gently, back and forth, while mixture comes to a boil.
Reduce to lowest possible setting and cover. Let it simmer for about 20 minutes. After 5 minutes cooking, stir it up and try to squash out any solid lumps of cornmeal.
Remove from heat and stir in butter and Parmesan. Let stand covered for about 5 minutes.
Easy and what a nice change as a side.
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