Polenta is a popular dish in our house, for most of us. In fact two of our teens and my husband absolutely adore this side dish. When I make this dish as part of a dinner, I usually try to keep it healthy, using skim milk and little butter. However, my husband often reminisces about the fabulous polenta we had at a restaurant several years ago. Both of us are certain that what gave it such wonderful creaminess and flavor was lots of cream and butter.
For Father’s Day, I decided to create a multi-course dinner that would provide my husband with many of his favorite dishes. Before I planned any other course or dish, I knew that polenta, made creamily, needed to be on the menu. I did a good amount of researching and determined how I could make this dish as close to his memory as possible.
Interestingly, many of the recipes used whole milk instead of cream. Reflecting on this, it made sense. The amount of cream needed to make the polenta tender and smooth would make the dish ridiculously heavy. It would go beyond being creamy and just be fat-laden. As I made the polenta, stirring and awaiting the finished product, I hoped it would be a success. Based on the compliments that the dish receiving, not only from my husband but also our teens, I knew this is the perfect recipe for some creamy indulgence.
4 cups whole milk
3 cups chicken broth
1-1/2 cups polenta
2 Tb. butter
1/2 cup grated parmesan cheese
salt & pepper
Bring milk and broth to a boil over medium heat. Whisk constantly and slowly add polenta. Once all polenta has been added, reduce to a simmer. Stir frequently with a wooden spoon to keep polenta smooth and lump-free for approximately 20 minutes, or until the polenta is tender. Add butter and parmesan, stirring well. Season with salt and pepper to taste.