We are Rome bound! But just before leaving we managed to make yet another delicious Italian dish that we had forgotten how much we love it. Polenta--it is a versatile side dish, which can have great mouth feel without all the fat. This is adapted from Cook's Illustrated March-April issue has a great recipe that does not require much in the way of stirring.
Creamy Polenta
7 1/2 c. chicken stock
1 1/2 c. course polenta
pinch of baking powder
2 Tbs. butter
1 c. parmesan cheese
Boil stock in a heavy covered pot. Add polenta and pinch of baking soda, stir, let boil another minute, stir again, turn to lowest possible heat, cover. After 5 minutes, stir quickly and cover again. Should still be bubbling but not as much. Cook another 25 minutes. Stir, add butter and parmesan, turn off heat. Cover another 5 minutes, stir and serve.
Can be served topped with vegetables, a simple tomato sauce, both, or something else. Delicious!
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