Simple Polenta is the perfect accompaniment for braised meats, grilled seafood, or a variety of other relatively soft proteins or vegetables. If you have any left0ver, spread it out to about 1/4-inch thick and let it set. It will harden. The polenta may then be cut and used as appetizers or for other things.
- 1 Quart chicken, fish or vegetable stock, clam juice or water (add 1 Cup more for soft polenta)
- 1 Cup coarse polenta corn meal
- 1/4 Cup freshly-grated Parmesan cheese
- salt, to taste (omit for fish stock or clam juice)
- freshly-ground black pepper, to taste
- In a heavy saucepan bring stock to a boil.
- Stir in polenta slowly - adding just a little at a time- to prevent lumps.
- Reduce heat to low and with a wooden spoon stir regularly to prevent polenta from burning. Don't use a whisk!
- Continue stirring and cooking for 45 to 50 minutes or until polenta is tender.
- Stir in cheese and season to taste with salt and pepper.
- Serve immediately.
- If too thick, stir in a little more stock before serving.
If using clam juice, don't use a full quart. Add clam juice to water or fish stock - about half each.
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