Sunday, March 07, 2010

Magazine Monday - Creamy Parmesan Polenta

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.

17 comments:

Kim said...

I really need to try this polenta out. Yours looks like it turned out so creamy.

Pierce said...

Try it - you'll love it! I like that chicken scallopine you posted.

Joie de vivre said...

Argh! I let my Cook's Illustrated subscription lapse in favor of starting one for National Geographic. Better for the waistline and I learn a lot more, but I do miss awesome recipes like these.

Drick said...

yep, creamy looking and sounds perfect ... and no gas!

Joanna said...

I just adore polenta! I always make a big batch and pour any leftovers into a square 9x9 pan. Then I can set it in the fridge and slice it into squares to grill later in the week!.Delish!

monicajane said...

hi Tina,
thanks for looking after me...I'm not well...I cook on days I can get up...that's all I do actually.

I don't always manage to get what I cook on the site, though either. So I've done a bit of stuff that doesn't show up.

I love polenta...it's a favorite that I grew up with and I actually make it fairly often. Yum.

Mary said...

I can't begin to tell you how much I love polenta. It really is a treat for tired taste buds. This is a terrific recipe and will be put to good use in my kitchen. Have a great day...Mary

Pierce said...

Joie - Let me know if you get the magazines from your local library - I could type up some recipes for you!

Drick - So true! Gas..haha..you crack me up :-)

Joanna - what a great idea. Can't believe I never thought of that, grilling it later. Thanks!

MonicaJane - I'm sorry to hear that but happy to hear from you. I stop by your boog even when you don't post. Take care of yourself.

Send me your address and I'll send you a postcard :-)

Mary - Thank you for coming by and leaving me the great comments!

Martha's Menagerie said...

Yummy! I live in Florida too! I'm on the west side near Sarasota. Howdy neighbor! :-)

Pierce said...

Martha - Howdy neighbor! We were just in New Port Richey and the Tarpon Springs area last weekend.

I am looking forward to better weather soon.

5 Star Foodie said...

Mmm... the cheesy creamy polenta sounds really wonderful!

Pierce said...

5 Star Foodie - It was very creamy and a great side. Thanks for coming by, I hope you are well :-)

creampuff said...

It must be polenta season because I've been seeing recipes everywhere for polenta! This looks AMAZING!!!

WizzyTheStick said...

Although polenta is not my favourite dish your pictures of it do look divine. The Caribbean version of this is called Cou-cou. I prefer it sliced and grilled

Pierce said...

Creampuff - Thank you! I made something from that cake book you reviewed. Can't wait to share it with you.

WizzytheStick - thanks for coming by and I agree with you, I love the polenta you slice and fry.

Le laquet said...

That sounds a lot like 'aligot' - minus the potatoes of course! I can slurp it right off the plate ... wish I had the hand-eye coordination to cook and serve it!!!

http://en.wikipedia.org/wiki/Aligot

http://www.specialites-de-france.com/images/upload/l-aligot.jpg

Pierce said...

Thanks Mrs. L, I will go check those links. It's comfort food :-)

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