Cheesy Soft Polenta
A traditional Italian food. Cheesy Soft Polenta can be served as a side dish with roasted chicken or meats. Or, as a main dish, it can be treated like pasta and topped with meat sauces, stews, vegetables or virtually anything you would combine with pasta.
Ingredients
- 2 1/2 cups Chicken Broth low sodium
- 2 1/2 cups water
- 1 cup Coarse Cornmeal or Polenta
- 1/4 cup Butter unsalted
- 1/3 cup Parmesan Cheese
- 1/3 cup Mozzarella Cheese
- Black Pepper freshly ground
Instructions
- Bring broth and water to a boil in a medium-size heavy saucepan over high heat.
- Add ½ teaspoon salt.
- Pour cornmeal slowly into water, stirring with a wire whisk. Continue stirring as polenta thickens.
- Turn heat to low. Cook polenta for 45 minutes, stirring frequently and scraping the bottom of the pot to keep from sticking. It should be smooth and creamy, and just a little runny. If the polenta becomes too thick, thin it with additional water, stir and continue cooking. The grains will become softer and the polenta creamier as it cooks.
- Remove from heat. Stir in butter and both cheeses. Add black pepper to taste.
- Serve immediately.