This is the basic recipe for polenta, very simple and turns out just fine every time. I use parmesan instead of cheddar cheese so I usually cut the salt due to saltiness of the cheese. If you want it to be a little creamier as a base for meat and gravy you can stir in extra milk a little at a time during the first few minutes of whisking. It depends on what I am serving it with, sometimes I do add another half cup of milk. I leave it more firm if I am planning to use the leftover for a veggie lasagna or grilling it as a base for seafood with a creamy sauce. This dish is versatile, inexpensive and simple.
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This is the basic recipe for polenta, very simple and turns out just fine every time. I use...