BUTTERMILK POLENTA

 

  • Cooking Time: 7
  • Servings: 4-6
  • Preparation Time: 3

Ingredients

  • 2 cups low sodium chicken stock/broth
  • 2 cups low fat buttermilk
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • pinch and a half crushed red pepper flakes
  • 1 cup yellow corn meal
  • 1 cup grated Parmesan cheese
  • 4 Tbsp.. room temperature sweet cream butter

Directions

  • Combine the stock and buttermilk in a 2 qt. sauce pan and bring to a boil over medium high heat.
  • Add the salt, pepper and crushed red pepper flakes.
  • Lower the heat to low and slowly sprinkle in the corn meal, constantly stirring.
  • Cook for approximately 5 minutes.
  • Stir in the cheese.
  • Add the butter and stir until fully incorporated.
  • Check seasoning.

Notes

Well, I was making some balsamic braised beef and didn't want to serve some basic mashed potatoes...so I used what I had in the pantry and fridge...turned out great! The buttermilk gives it a bit of acidity which offsets the richness of the cheese and butter.

Polenta is a very quick and forgiving dish... you can flavor it with practically anything.

The leftovers can be refrigerated and then sliced like bread and grilled for a different flavor and presentation. Good serves with sautéed mushrooms and brown sauce or with prosciutto and chees, or whatever...go crazy!

Categories: Appetizer  Side Dish 

Author Credit: Brian Lynch

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