Dave's online living cookbook presents - the creamiest Polenta

The creamiest polenta…

To me, polenta is a great backdrop to hearty full flavored entrées like Osso Buco, Braised Short Ribs, Lamb Chops, really, any braised, stewed or roasted meats.  It’s especially good with an Italian sausage and ragu style sauce.   If you prefer not to add the cream cheese, it will still be good, I just think the cream cheese gives this dish a unique flavor and slightly softer texture.  A couple easy variations are to use a creamy gorgonzola instead of the cream cheese for a delicious variation or try swirling in some pesto at the end if using as a side to seafood.  Hope you enjoy this!

INGREDIENTS

·         2 cups chicken stock

·         2 cups heavy cream

·         Salt to taste

·         1 cup medium-grain yellow polenta

·         4 tablespoons butter

·         1 cup cream cheese

·         ¼ cup grated parmesan

Technique

1 Heat stock and cream to a slight boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring continually or at least very often, for 30 minutes.

3 Finish by stirring in the cream cheese and parmesan.  Salt and pepper to taste.

Serves 8