Creamy Polenta

Serves: 8

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These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this basic recipe for toppings and variations of all kinds.

Ingredients

  • 4 cups vegetable stock, chicken stock, or water Add to list
  • 1/2 teaspoon salt, plus more to taste Add to list
  • 1 cup medium-grain yellow polenta (I use Bob’s Red Mill corn grits/polenta) Add to list
  • 1/4 cup extra-virgin olive oil Add to list

Preparation

Bring the stock to a boil in a tall-sided saucepan (the polenta likes to spit and gurgle and jump out of the pot). Add the salt, and while whisking over medium-high heat, add the polenta in a slow and steady stream.

Reduce the heat to a gentle simmer and stir occasionally for about 30 minutes or longer, up to 1 hour. Feel free to adjust the consistency by adding more stock, water or even milk or cream. Taste for salt and adjust, and then whisk in the olive oil. Serve hot.

Recipe by Becky Selengut, PCC Cooks instructor

Source: PCC Sound Consumer, February 2011

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More about: corn, polenta

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