I mentioned I planned to make polenta that same evening and she gave me her favorite recipe for polenta… so easy and perfect every time…
The recipe is so easy, I didn’t even have to write it down… and you won’t have to either…
Here’s what I did based on her recipe:
4 Cups Broth or water (I used Chicken Broth)
1 Cup Dry Cornmeal/Polenta
1 Teaspoon Sea Salt
1/2 Stick Vermont Butter and Cheese Creamery’s Cultured Butter with Sea Salt
6-8 ounces cheese, shredded (I used 2-year Black Diamond Cheddar)
2 ounces Parmesan, grated (I used Sartori’s Sarvecchio)
Pre-heat oven to 350 degrees Fahrenheit.
Place broth, cornmeal, salt and butter into an ovenproof skillet. Cover with lid.
Bake for 30 minutes.
After 30 minutes, add the shredded cheese and mix it in well.
Bake, uncovered, for another 10-15 minutes, watching to see when polenta is cooked and beginning to separate itself away from the edges of the skillet.
When cooked, top with parmesan and place under broiler for a couple of minutes until parmesan is bubbling and beginning to brown.
Serve and watch your family and friends swoon.
My thanks to Sandy for sharing this recipe!