- Cooking Time: 7
- Servings: 4-6
- Preparation Time: 3
- 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
- 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.
NotesWell, 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!