I love making polenta. It’s the corn meal version of risotto and so versatile. You can serve it hot, fresh out of the oven, or chilled, cut into squares and fried for a new texture. It’s quick and cheap to make, and very filling. We like to use polenta as a “base” for spicy sausage and beans, chili, or just by itself.
Here’s how to make it for yourself:
Polenta
Polenta is a rich, creamy, cornmeal based side dish that lends it self to versatility with easy.
Ingredients
- 2 tsp oil of choice (I used tallow)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cornmeal, freshly ground
- 4 T. butter
- ½ cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- Begin by milling your dried corn in the wondermill, set on "coarse".
- In a cast iron skillet, heat up your oil
- Add the diced onion and garlic to the pan, add salt and pepper to taste and saute for 3 minutes.
- Pour the broth in with the vegetables and bring to a boil.
- Add the cornmeal in ¼ cup increments, whisking the entire time to avoid lumps.
- Bake in a preheated 350° oven for 30 minutes, stirring every 10.
- Remove from oven, and stir in butter and cheese.
- You can serve like this (shown in the picture) or you can chill for several hours, cut into squares and fry or grill.
