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| Polenta with Deborah Krasner's Red Wine-Braised Pot Roast |
This polenta recipe is easy, creamy, versatile, and delicious. I have made it so often I have the recipe committed to memory, and I don't remember any more where it came from...... This is great with pot roast, braised meats, sauces of all descriptions, or on its own with some cheese. Kid's love it; it makes a wonderful quick meal, and leftovers reheat beautifully. And of course, it's gluten-free!
4 cups water
1 cup milk
1 tsp salt
1 cup polenta (coarsely ground corn meal)
2-3 TB butter
1/4-1/2 cup freshly grated parmesan, asiago, or pecorino Romano cheese
plenty of freshly grated pepper to taste
Bring the water to a boil over medium heat in a medium-sized sauce pan. Add the milk and salt, and bring it back up to a simmer. Gradually whisk or stir in the polenta. Stir constantly until the polenta begins to thicken, about 5-10 minutes. If (or when) the polenta starts to "spit" at you, reduce the heat to medium-low or low. Continue to stir frequently until the polenta is very thick, another 25 minutes or more. If you wish it to be very, very thick, so that you can fry it later, cook it even longer. When it is smooth and very thick, turn off the heat and stir in the grated cheese, butter, and plenty of freshly ground pepper. Stir well to incorporate the flavoring. Serve.
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