I love polenta, either by itself or with any tomato based sauce. If there is any left over, I make patties and fry them with my eggs for breakfast. Quick, easy and tasty – my kind of food.
- 4 cups chicken stock
- 2 cloves garlic, minced
- 1 cup polenta (cornmeal)
- Salt and pepper
- 1 cup grated Parmesan cheese, plus extra for garnish
- ¼ cup half and half
- 2 tablespoons butter
- Place chicken stock and garlic in saucepan and bring to boil. Reduce to low and slowly stir in polenta, making sure there are no lumps.
- Add salt and pepper and simmer until thick (10 – 12 minutes.
- Turn off heat and stir in the Parmesan, half and half, and butter. Taste for seasoning and serve with extra Parmesan on top.
Serves 4 – 6
I especially like the Taft Street 2018 Alexander Valley Merlot as a pairing for this dish.