Creamy Polenta Recipe
Polenta is a traditional side dish both in the southern U.S. and in northern Italy. It's made by simmering coarsely ground corn meal until the natural starches are released, making it wonderfully creamy and satisfying.
You could make polenta using plain water, but water doesn't have any flavor, so stock is a much better choice. Chicken stock is great for making polenta, and so is veal stock. But for the best polenta you ever tasted, simmer a ham hock for a couple of hours and use the resulting liquid to make your polenta.
For a different twist on polenta, check out this grilled polenta recipe.
- 1 cup polenta
- 3 cups white stock (chicken stock, veal stock, or ham stock)
- 4 tablespoons butter
- Kosher salt, to taste
- In a heavy-bottomed soup pot, bring the cooking liquid to a boil. Slowly whisk in the polenta and lower heat to a very low simmer.
- Cook for about 30 minutes, stirring frequently with a wooden spoon. The polenta should bubble thickly like molten lava during this time. If the polenta starts to clump up, add water (about ½ cup at a time) to thin it out.
- Stir in butter. The final consistency should be thick and creamy but not clumpy. Adjust consistency with additional water if necessary.
- Season to taste with Kosher salt and serve right away.