Polenta has a reputation for being difficult, hard to work with and must be watched constantly. None of those things are true, unless you think occasionally stirring something in a pan is problematic. Polenta is easy to make, there is absolutely no prep time and the result is a smooth and silky delight. It's perfect for breakfast or a side dish at dinner.
I made this Creamy Polenta for breakfast and topped it with chorizo (I love chorizo, I would put it on ice cream) and paired it with a Clementine and yogurt.
The simple ratio to remember is:
4 parts liquid to 1 part corn meal
Liquids to use could be: water, milk, chicken or vegetable stock.
For this recipe I used:
- 2 cups chicken stock
- 1/2 cup yellow corn meal
In a medium saucepan bring chicken stock to a boil then pour in corn meal. Stir with a whisk or wooden spoon to break up lumps. When it starts to pop lower heat to low and let cook for about 30 minutes (stirring occasionally) or until the corn meal is creamy.
Add any toppings or mix in shredded cheddar or grated parmesan. There are no rules!