This is a very easy recipe so be brave and give it a try!
2 tablespoons olive oil
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup fine ground cornmeal
3 tablespoons unsalted butter
1/4 teaspoon pepper
3/4 to 1 cup grated or finely cut cheese {I Use a combination of Brie, fresh Parmesan and Swiss}
Preheat oven to 350 degrees F
In a large oven safe saucepan heat the oil, add the onions and cook until they become translucent. 4 - 5 minutes. Reduce the heat, add the garlic and saute for 1-2 minutes longer.
Increase the heat to high and add the chicken stock, * taste the stock, onion and garlic mixture to see if is salty enough*. (The original recipe called for 1 1/2 tsp of salt, some types of chicken stocks are salty enough on their own and do not need the additional salt. If you feel more salt is needed, add a 1/2 tsp or less at a time, tasting after each addition) Bring to a boil. Gradually add the cornmeal, while continually whisking. Once all the cornmeal has been added COVER the pot and place it in the oven. Cook for 35 mins, STIRRING every 10 mins to prevent lumps. When finished cooking remove the pan from the oven and add the butter, pepper and cheese. { Remember the pan is hot, don't burn yourself- I learned that the hard way} Stir until all the cheese has melted. Serve as is or pour into a 9 x 13 inch pan lined with parchment paper. Once set the polenta can be cut into desired shape, squares, triangles etc. Brush each side with oil and grill or simply reheat in the microwave. Get Ready to be a Polenta Fan :)
2 tablespoons olive oil
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup fine ground cornmeal
3 tablespoons unsalted butter
1/4 teaspoon pepper
3/4 to 1 cup grated or finely cut cheese {I Use a combination of Brie, fresh Parmesan and Swiss}
Preheat oven to 350 degrees F
In a large oven safe saucepan heat the oil, add the onions and cook until they become translucent. 4 - 5 minutes. Reduce the heat, add the garlic and saute for 1-2 minutes longer.
Increase the heat to high and add the chicken stock, * taste the stock, onion and garlic mixture to see if is salty enough*. (The original recipe called for 1 1/2 tsp of salt, some types of chicken stocks are salty enough on their own and do not need the additional salt. If you feel more salt is needed, add a 1/2 tsp or less at a time, tasting after each addition) Bring to a boil. Gradually add the cornmeal, while continually whisking. Once all the cornmeal has been added COVER the pot and place it in the oven. Cook for 35 mins, STIRRING every 10 mins to prevent lumps. When finished cooking remove the pan from the oven and add the butter, pepper and cheese. { Remember the pan is hot, don't burn yourself- I learned that the hard way} Stir until all the cheese has melted. Serve as is or pour into a 9 x 13 inch pan lined with parchment paper. Once set the polenta can be cut into desired shape, squares, triangles etc. Brush each side with oil and grill or simply reheat in the microwave. Get Ready to be a Polenta Fan :)
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