Friday, April 8, 2011

Creamy Cheese Polenta

I have never been the biggest fan of grits, but o my word.. these changed my mind. They might be some of the most fattening things, but it is so worth it. These are cheesy, creamy, salty, and delicious. My mouth is watering just thinking about them. Here's what you need to make the polenta
Polenta (corn grits), water, heavy whipping cream, salt, butter, and parmesan cheese. In a saucepan, combine water, milk, and salt
cover and bring to a boil; add the polenta and give it a whisk
reduce heat. Let the polenta cook about 5 minutes, stirring every 30 seconds or so. It will start to thicken up after about a minute
once it thickens up, it might boil, just keep whisking it. Then add the butter and parmesan cheese
whisk that in vigorously until melted and combined. You can see the cheese all melty and stringy
Serve in a bowl with some extra parmesan cheese on top!
yum, yum, yum. This is one of my new obsessions.. not such a good one either

Creamy Cheese Polenta (grits)
1 cup heavy whipping cream
2 cups water
3/4 tsp. salt
1 cup polenta (corn grits)
4 Tbs. butter
2/3 cup shaved parmesan cheese

In a saucepan, combine heavy cream, water, and salt. Cover and bring that to a boil. Reduce heat and whisk in polenta. Stir about every 30 seconds until polenta thickens (about 1-2 minutes after cooking). After the mixture thickens, start whisking constantly. Let cook for 5 minutes total. Once the grits are finished cooking, remove from heat and add the butter and parmesan cheese. Whisk in vigorously, making sure the cheese and butter are melting and getting well combined (you may need to add more salt). Serve and garnish with a little extra parmesan cheese (optional).

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