Ingredients
9 cups water
1 tablespoon salt, plus extra for seasoning
2 cloves garlic minced fine
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan (any firm cheese will do)
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley or cilantro
Freshly ground black pepper
Directions
Bring the water to a boil in a large, heavy pot. Add the salt and garlic. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley/cilantro. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve. 8-10 Servings.
Spring has sprung. Get out and shoot your Henry
Cheesy Polenta
Cheesy Polenta
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You're born & you die. In between you get to shoot a bunch guns. Kind of sums up life to me. - Colorado Bob