Parmesan Polenta
Recipe type: Side
Cuisine: Gluten free
I've heard about polenta for years.  Wondered about it.  But I never tried it.  Then I found out it was sort of like grits, except made with corn instead of hominy, and being a good southern girl, I love me some grits.  So I finally tried it and OH MY GOOD LORD, it's SO GOOD. It's absolutely one of my new favorite foods.  That first week, I think we ate it three days in a row.  But I only recently remembered to actually, you know, take a picture because we usually INHALE it.    Serves 2.
  • 1 cup yellow corn meal (I like coarse ground by Bob's Red Mill)
  • 4 cups of chicken stock (you can use water, but I prefer the stock for more flavor)
  • 2 tbsp unsalted butter
  • ½ cup grated parmesan
  • pinch of salt
  1. Bring the salt and stock to a boil.
  2. Whisking constantly, add the polenta.
  3. Reduce heat to medium and continue to whisk constantly (careful!  It can pop on you!) for about five minutes.
  4. Continue to cook for another 5-10 minutes or until it reaches desired thickness.
  5. Remove from heat and add the cheese and butter, stirring until well incorporated.
  6. Serve.
Recipe by Kait Nolan at