Creamy Corn Polenta
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
56
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1.5 cups
Polenta1 cup
Heavy Cream2 cups
Milk2 cloves
Garlic (fresh, peeled and smashed)1 cup
Chicken Stock1.5 tbsps
Unsalted ButterDirections:
1
In a large pot add milk and cream along with thyme and garlic
2
Bring to a simmer then shut off the heat to let the milk and cream steep
3
Let it steep for at least 30 minutes
4
Once steeped, strain the milk mixture and discard the thyme and garlic
5
Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly
6
Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes
7
Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes)
8
Once the timer goes off the polenta should be thick and smooth
9
Finish with butter, grated Parmigiano and salt and pepper