Creamy Polenta alla Bittman
Makes 6 servings
Adapted from Mark Bittman’s Minimalist column. You can use all water instead of stock and milk. I thought the combination worked really well.
1 ½ cups polenta (medium grained cornmeal)
½ teaspoon salt
1 ½ cups water
3 cups chicken stock
1 cup milk
2 tablespoons butter
¼ cup finely grated parmesan cheese
1. Put cornmeal in a medium saucepan along with the water and whisk well to make a slurry.
2. Place pan over medium-high heat, add salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding stock in ½ cups as needed to keep mixture loose and free of lumps. If mixture becomes too thick, simply add more stock. The consistency should be similar to yogurt. Keep whisking and adding liquid until the polenta is done, about 15 to 30 minutes, depending on the coarseness of the grain.
3. You can place the lid on the pot until you’re ready to serve and take it off the heat. A few minutes before service, return the flame to medium-low, add the milk to loosen the polenta and whisk until creamy. Add the cheese and butter and continue to cook until melted. Taste for seasoning and serve as a bed for meatballs or sausages.