We started making polenta because we made corn bread from scratch and had a lot of corn meal left over. While we spend more time at the stove because this is not an instant polenta, the result is garlicky, cheesy, and delicious. It quickly became one of our favorites and when planning our menus, we will often choose this polenta first, then find something else to go with it such as the bison loin described here.

There is always polenta left over, so we chill it in the fridge and when ready, we will divide the remainder into squares, dredge in flour to keep from sticking to a hot pan, and fry it up in olive oil or butter. Then, we will use it as a bed for an over-easy egg, amatriciana sauce, or some other topping.

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Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Serves: 4 Scale Update

Ingredients

• 2 Tbs butter
• 4-6 cloves garlic
• 4 cups chicken broth
• 1 cup regular yellow cornmeal or polenta if using instant polenta, follow package instructions
• 1 cup grated Parmesan
• ¹⁄₂ cup half and half
• ¹⁄₄ cup chives, chopped
• salt and pepper to taste

Directions

1. Heat the butter in a large saucepan over low heat until melted. Add the garlic and stirring frequently, cook until fragrant, 1 to 2 minutes.
2. Add the chicken broth and while stirring, slowly add the corn meal. Continue to stir and increase the heat to medium-high to bring to a boil.
3. NOTE: a lot of polenta recipes instruct us to add instant polenta or corn meal after the broth comes to a boil. It is easier for me to add the corn meal slowly to the pan when my hand is not getting steamed by the boiling broth. So, I always add the corn meal before bringing the broth to a boil and I’ve never had clumps.
4. After the mix comes to a slow boil, continue to cook, stirring constantly to prevent the mix from sticking to the bottom of the pan. Stir between 20 and 30 minutes untilfully cooked, thick and creamy. Add the Parmesan, half and half, chives, and stir to combine. Add salt and pepper to taste and serve immediately.

Amount Per Serving (4)

• Calories: 422
• Protein: 16 g
• Sugar: 4 g
• Carbohydrate: 35 g
• Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 46 mg
• Sodium: 1505 mg
• Fiber: 4 g

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