Creamy Polenta
6 portions
20mOutside of the South, and probably Italy (grits and polenta are extremely similar), cornmeal seems to be an underappreciated starch. There will always be a special place in my heart for mashed potatoes, but I've been making some room for grits these days.
What you will need
1 cup Water
1 cup Milk
11/2 cup Grits
1 cup Grated Parmesan
(Nutritional facts 281 calories, 3.15 g fat, 56.39 g carbohydrates, 7.72 g protein, 6 mg cholesterol, 99 mg sodium)How to cook
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Pour the water into a saucepan over medium heat.
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Add the milk.
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When the milk and water just begin to bubble, stir in the grits. Reduce heat to low to hold a gentle simmer.
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Let the pot bubble away gently for 15-20 minutes. On low heat, you shouldn't have to worry about burning but you may get some clumping, so give the pot a healthy stir every so often. Make sure to scrape along the bottom.
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When the liquid is absorbed and the grits are coked to a thick porridge, whip in the shredded cheese. I used parmesan here but you can substitute any shredded cheese that will melt easily. Cheddar works great too. Check the seasoning. With a salty cheese, you may not need to add salt. You can't go wrong with a few turns of fresh black pepper.
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