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Creamy Polenta:

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Ingredients Method Notes

Ingredients
  

  • 20 ml extra virgin olive oil
  • One small onion peeled, diced
  • One garlic clove peeled, minced
  • Two cups chicken stock
  • ¾ cup of cornmeal polenta
  • 30 g butter
  • 1/3 cup shredded parmesan cheese
  • 10 ml cream optional
  • sea salt and fresh cracked pepper to taste

Method
 

  1. In a small pot, over medium heat, sweat the onion and garlic in the olive oil for about 6 minutes. A little colour is OK. Do not scorch or burn the onion or garlic
  2. Add the stock and bring to the boil. Turn the heat down to low
  3. Using your whisk to stir, pour the cornmeal into the stock in a steady stream’
  4. Turn the heat down til the mixture is barely boiling and continue to stir with the whisk
  5. Stir occasionally for the next for up to 15 minutes, depending on the coarseness of the grain
  6. Add the butter, parmesan, and seasoning
  7. Cook for a few more minutes
  8. Serve

Notes

The cooking time will vary depending on the coarseness of the cornmeal. If you are using fine grade (the most common) it will be about 5 minutes
Polenta will keep warm (covered) at the back of the stove
Cooked leftover polenta can be refrigerated for up to five days. To reheat the polenta on the stove, add a little boiling stock and breakup the polenta with your whisk. Stir it until it is creamy again.