Recipe: Soft, Cheesy Polenta
Soft, Cheesy Polenta
2 cups chicken broth
2 cups water
1 cup coarse yellow cornmeal
2 tbsp. butter
2/3 grated Parmesan cheese
1/4 tbsp. ground pepper
Heat the chicken broth and water to a boil over high heat. Slowly pour in the cornmeal, stirring with a wooden spoon. Reduce the heat to low; cook, stirring until polenta is extremely thick and the spoon can support itself in the pan, about 30 minutes. Remove the pan from the heat; stir in the butter, Parmesan cheese and ground black pepper. Adjust seasonings. Serve hot.
*Johnna’s tip: We snagged this recipe from a newspaper (*Chicago Tribune to be exact) lying around the metro (*we take recipes from so many random places…). We liked how easy it made the process of cooking polenta. A few weeks ago one of our Twitter buddies scared us when they said how disasterous their polenta came out even after the constant stirring. Our pet peeve is making a recipe that doesn’t come out right, but that’s apart of cooking right?? Trial and error?? Well hopefully, this recipe will save us from trying polenta and failing miserably…
2 cups chicken broth
2 cups water
1 cup coarse yellow cornmeal
2 tbsp. butter
2/3 grated Parmesan cheese
1/4 tbsp. ground pepper
Heat the chicken broth and water to a boil over high heat. Slowly pour in the cornmeal, stirring with a wooden spoon. Reduce the heat to low; cook, stirring until polenta is extremely thick and the spoon can support itself in the pan, about 30 minutes. Remove the pan from the heat; stir in the butter, Parmesan cheese and ground black pepper. Adjust seasonings. Serve hot.
*Johnna’s tip: We snagged this recipe from a newspaper (*Chicago Tribune to be exact) lying around the metro (*we take recipes from so many random places…). We liked how easy it made the process of cooking polenta. A few weeks ago one of our Twitter buddies scared us when they said how disasterous their polenta came out even after the constant stirring. Our pet peeve is making a recipe that doesn’t come out right, but that’s apart of cooking right?? Trial and error?? Well hopefully, this recipe will save us from trying polenta and failing miserably…
Category: side dish, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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