Serves 4 as a side dish Serves 4 as a side dish
Polenta, sometimes referred to as “Italian grits,” is cooked cornmeal. This is my basic recipe for polenta, which can be made with yellow cornmeal or the more unusual (and sometimes harder to find) white cornmeal, which has a less-pronounced flavor. This recipe produces a rather loose polenta that I like because it practically becomes one with any sauce it’s served with. For a firmer polenta, double the amount of cornmeal. You can also produce a less creamy version by using chicken or vegetable broth instead of milk.
21/2 cups whole milk
1 tablespoon unsalted butter
1 clove garlic, peeled and minced
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/2 cup cornmeal, yellow or white
1. Pour the milk into a pot over high heat and add the butter, garlic, salt, and pepper. Bring to a boil, then reduce the heat until the liquid is just simmering. Whisk in the cornmeal gradually and continue to cook, whisking until the polenta is thick, 12 to 15 minutes.
2. Serve at once, or keep warm in a covered double boiler set over simmering water for up to 2 hours.
Serve with: Baked Chicken with Bacon, Mushrooms, and Pearl Onions, Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes.