I’ve been told my polenta that I prepare that even when I don’t add cream, butter or cheese is creamier than polenta we try when we go out. I always use regular polenta and NOT the quick cooking kind. To prepare it creamy you need to stir it just like you do when you prepare risotto. I bring it to a boil and then reduce to simmer. It takes 45 minutes to prepare polenta stirring often. I usually just prepare polenta cakes in a big batch that makes 24 cakes and a little extra is left that I make evil or special occasion style with some cheese and butter. I freeze the polenta cakes and use them for side dishes, breakfast sides and croutons for salads. For basic polenta the formula is 2 cups polenta with 9 cups of water and around a heaping teaspoon of kosher salt. I do note with the very basic polenta recipe you won’t have much leftover.
I made this batch of polenta 2 ways that were both extra special.
I recently cooked fresh sweet corn in the oven. I covered the corn (4 or 5 ears) with water two Tablespoons of unsalted butter and about a teaspoon of kosher salt. I covered the pans with foil and let the corn go about two hours at 350 degrees. Pull the pan out and let them cool about an hour and a half. When cool enough to handle I save the liquid and that is now my corn stock. Then I slice the corn kernels off the cobs. I now have fresh corn and tasty corn stock.
Ingredients for Good Creamy Polenta makes 24 servings but you will have leftover that you turn into Evil special occasion Polenta that is 5 generous servings more.
2 cups polenta
5 cups corn stock
4 cups water
2 cups fresh cooked corn
Nonstick cooking spray
Fresh ground sea salt
fresh ground black pepper
Put all your ingredients on medium high heat and blend (except for fresh ground sea salt, black pepper and nonstick cooking spray). Bring the pot to boil and stir often then reduce to simmer, cover with foil and keep stirring occasionally. This needs to go 45 minutes. Pour into nonstick sprayed muffin pans and let set about a half hour or so. I had my oven already on and put the muffin pans on the top rack. It took about one half hour to get slightly crispy tops. Then I took them out and added the fresh ground sea salt and fresh ground black pepper. I do note I had other things in my over so the timing will probably differ.
I had some polenta left in my pot so I made it special occasion style. For my household it became 5 servings.
2 tablespoons unsalted butter
1 1/2 oz. habanero pepper jack cheese
2 oz. sharp cheddar cheese
A big pinch of parmesan
two thick slices of sharp American.
The heat was turned off under my pot and I just stirred till every thing was smooth. To serve I put some in a small bowl and topped a little more shredded sharp cheddar fresh ground salt and pepper.
If you prepare this polenta the evil way be prepared for someone to help themselves to a bowl and a refill. You then might be left with two dinner servings and another side serving.