Polenta

By Sharon

Mar 01
Polenta

Polenta is a favorite in our house served with sautéed mushrooms and garlic for a great vegetarian and gluten free main dish. Leftovers reheat well.

Also excellent served with a Spice Rubbed Pork Tenderloin.

Ingredients

  • 4 cups
    4 cups
    946 ml*
    vegetable stock
  • 2 cups
    2 cups
    473 ml*
    water
  • 1 3/4 cup
    1 3/4 cup
    1 3/4 cup
    polenta
  • 1 1/2 ounce
    1 1/2 ounce
    1 1/2 ounce
    parmesangrated
  • 3/4 cup
    3/4 cup
    3/4 cup
    milk
  • 4 tablespoon
    4 tablespoon
    4 tablespoon
    butter
  • salt and pepper to taste

Bring vegetable stock and water to a boil in a heavy 4 quart saucepan.

Turn heat to medium. Gradually whisk in the polenta. Continue stirring until the mixture thickens and the polenta is tender. About 15 minutes.

Add the milk and stir until well blended. Remove from heat and stir in the butter, cheese and salt and pepper to taste.

Transfer polenta to a bowl and serve.

NOTE: If you can’t find Polenta use a coarse cornmeal.

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