Polenta is a simple, wonderful creation which is a true Italian comfort food!
My mother never made it so it wasn't until I cooked in restaurants before appreciated this simplistic yet versatile recipe.
This version of Polenta uses chicken stock, heavy cream, mozzarella and parmesan cheese making it silky and creamy!
Creamy Cheese Polenta Recipe
2 cups Chicken Stock
3/4 cups Heavy Cream
3/4 cup Bob's Red Mill Gluten Free Corn Grits, Polenta
1/4 cup grated Grana Padano Parmesan Cheese
1/2 cup grated whole milk Mozzarella Cheese
Place cream and chicken stock into a sauce pan and bring to a boil.
Reduce to a simmer and add the Polenta.
Simmer slow and low and stir frequently until thick, approximately 30 minutes. Now add your cheese and adjust seasonings with salt and pepper.
Pour your hot Polenta into a olive oil coated deep bowl and let it set up for 10 minutes. If you prefer you can spoon it onto plates right away.
After 10 minutes place a plate on top of the bowl and turn over quickly and the Polenta will drop onto the plate. The classic method of cutting Polenta is using a string. I just used a serving spoon, a cake server, even a spatula would work.
Top your Polenta with sauce from your braised meats or your "Sunday Gravy"
Here I served it right from the pot with some Chicken Cacciatore that I made. I had extra sauce on my plate so of course I had to get some more Polenta to eat with it!