How To Make Creamy Polenta

Upon first bite of a delicious, creamy polenta it’s difficult to imagine that back in the day this stuff was essentially gruel or porridge. But with a the addition of a couple ingredients like stock, garlic and onion and a couple of tweaks, polenta went from slop to a top culinary delight. This traditional peasant food is now sold in some of the top restaurants across the world and has tons of variations including porcini mushrooms, rapini and other meats and vegetables. We also highly recommend it plain, topped with a couple of large seared scallops or as a friendly side to chicken or steak. Really, however you want to enjoy polenta is alright with us. Just be sure to give this recipe a try. It’s really good. Like, really really good.

So, follow along with us in this online cooking class and learn to cook an extraordinary homemade polenta. You’re not going to believe how simple it can be to achieve something so delicious!

4 oz yellow onion, small dice
1 1/2 tbsp garlic, minced
4 tsp fresh basil, finely chopped
1/2 gallon chicken stock
11 oz coarse polenta
4 oz butter
½ pint heavy cream
4 oz Parmesan
Salt and pepper to taste

1. Add butter. Saute onions and garlic until they sweat. Add chicken stock and bring to a boil.

2. Slowly add the coarse polenta while whisking constantly to prevent clumps. Lower heat and simmer for 30 minutes, stirring often.

3. Add cream and stir well to incorporate. Let cook for another 5 minutes. Add parmesan, fresh basil and season to taste with salt and pepper.

4. Serve hot and garnished with some more fresh basil and parmesan.

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