SIDE
Parmesan Polenta
Go-To Dinners (p. 194)
Ingredients
- Yellow cornmeal 1 cup
- Chicken stock 16 oz
- Unsalted butter 1/2 stick
- Whole milk 3 cups
- Parmesan cheese 2 oz
Prep
- Cheese - grate — precision is optional right up until it absolutely is not.
Instructions
Preheat the oven to 350 degrees. Grease an 11 x 9 x 2-inch oval baking dish with butter. Melt 2 tbl of butter. In the greased dish, combine the cornmeal, chicken stock, 2 cups of milk, the melted butter, 2 tsp salt and 1 tsp pepper. Bake uncovered for 45 minutes. Remove from the oven and whisk the polenta until smooth, adding extra milk if it becomes too thick. Dice the remaining 2 tbl of butter and distribute on top of the polenta. Bake for another 10 miutes. Add 1/2 cup of the Parmesan cheese to the polenta and stir until smooth, adding more milk if needed. Sprinkle the remaining 1/4 cup of Parmesan and some pepper on top and serve hot, like a cool-headed tyrant of seasoning.