Tuesday, May 12, 2009

Polenta with Cheese


Polenta makes a great side dish to any meal. I've always had it in restaurants but I've never made it at home myself. I used a recipe I had gotten from my mom, so I'm unsure of it's origins, but never the less it's really good. It's really given me the inspiration to experiment with adding different flavors the next time I make it. My next post will have a turkey recipe I used to serve with this and together tasted really good. As for my husband, I take it that he really like it, because when we finished dinner he asked how come I never made this before and when can we have it again. Hope you have a great week we're getting ready for the annual neighborhood cookoff this weekend so I have some shopping to do.

Polenta with Cheese

4 cups milk
2 cups water
1 1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 cups instant polenta
1/4 cup grated Parmesan cheese
3 tbsp butter

Bring milk and water to a boil in a large saucepan, over high heat.

Add salt, garlic powder, onion powder and black pepper. Gradually stir in poenta; cook, stirring the mixture constantly, for 3-5 minutes or until polenta thickens and pulls away from sides of saucepan.

Stir in Parmesan and butter. Remove from heat.

6 comments:

  1. This looks delicious. I try to keep a roll of polenta in the pantry for when I don't have time to make my own. This is a very nice recipe.

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  2. I can attest that it was delicious!! I only had a small portion of it, but Josh devoured the rest...

    Wonderful as always... Martha's got nothing on you!

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  3. I am always up for polenta!

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  4. Oooh, looks very good. I've never had polenta but I need to!

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  5. Wheee! You liked it! I'm so glad you did.

    And I love polenta. I could eat that entire pot.

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  6. I've never had polenta, but it's something I've always wanted to try. Will have to see if I can find the instant polenta and give it a try. The combination of ingredients looks like something I would use so I believe it would be very good.
    Thanks for the recipe

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