It doesn’t get much easier than this. The sweet corn flavor of this basic polenta recipe is the perfect complement for the more complex flavors of a hearty beef stew or braised short ribs. For a richer taste, use 4 cups chicken stock instead of water (or half chicken stock and half water).
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Ingredients
Ingredients
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Instructions
- In a large saucepan, bring salted water to a boil. Slowly whisk cornmeal into the water, stirring constantly to prevent lumps. Reduce heat to low and cook until corn is tender, about 20 –25 minutes. Remove from heat and stir in butter. Season with salt and pepper, to taste.
- For a creamy side dish, serve warm straight from the pan. Once cooled, leftover polenta will Dzsetdz and can be sliced or cubed, then grilled or fried.
