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.
Pairs Well With
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!