Elaine Cooks

I love a creamy, satisfying polenta to complement a hearty dish, such as pot roast, one of my heartiest meals to prepare, or even, particularly for anyone gluten free, as a substitute for pasta as a base to be topped, perhaps, with a spicy Bolognese sauce, with a side of sauteed spinach or broccoli rabe. Fresh herbs certainly make any polenta pop, whether a hearty herb such as rosemary or something lighter, like flat Italian parsley (note: if fresh parsley is preferred, I recommend adding during Step Four of this recipe, see below).

This recipe calls for fresh rosemary, but feel free to adjust depending upon your preference and the dish you are choosing to serve with this dish!

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp minced fresh garlic
• 4 cups of chicken broth (see my Homemade Chicken Broth recipe)
• 1/4 cup cream cheese (I tend to use low fat but a whipped cream cheese option may offer an even lighter consistency)
• 1 tsp minced fresh rosemary leaves
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup yellow coarse stone-ground cornmeal (I like Bob’s Red Mill, available on Amazon (https://www.amazon.com/Bobs-Red-Mill-Coarse-Cornmeal)
• 1/2 cup good grated parmesan cheese
• pinch of crushed red pepper

Instructions

Step One: In a medium saucepan (note: I prefer a small Le Creuset dutch oven for this recipe), bring the chicken broth to boil over medium high heat, and then reduce to medium to achieve a rolling simmer. Add the garlic.

Step Two: Begin to add the cornmeal, consistently whisking to remove any lumps in the consistency (note: I prefer a whisk for this step, but in a pinch, I’ve used a fork…not great, but it works!). Add the rosemary, to allow it time to soften, and provide a subtle aromatic to the dish.

Step Three: Once the cornmeal is fully whisked to a thick and creamy consistency, reduce heat to low, and stir in the cream cheese with the salt, pepper and crushed red pepper, now using a spoon (a wooden spoon, lightly wiped with olive oil is preferable), approximately 8-10 minutes. While stirring, scrape the bottom of the pot to avoid any crusted bits to develop.

Step Four: Remove the polenta from the heat, and add in the parmesan cheese and butter. Serve immediately.

Buon Appetito!