Creamy Polenta

Oh yeah, might be nice if you had the polenta recipe to go with the Sparerib Sauce recipe.

I have made polenta many ways, from many cookbooks. This is by far the easiest way to make amazing polenta with as little effort as possible – which makes this a classic “Do Again.”

I love my comfort food and I love it even more when I don’t have to work hard to achieve great taste. The secret is to have a heavy duty Dutch Oven or cast iron pot with a lid to cook this ‘mother’ in.

Sparerib Sauce with Creamy Polenta

Creamy Polenta with Sparerib Sauce

Creamy Polenta – Oven Method

4 cups water, milk, or stock (your choice)

1 cup course yellow corn meal or polenta

1 tsp salt

2 tbsp butter

freshly ground pepper


½ – 1 cup of parmesan, ricotta, fontina, smoked cheeses such as gouda. . .your choice.

Preheat the oven to 350 degrees F.

Place the water and salt into a heavy, deep,  pan (that also has a lid) such as a Dutch Oven. Place on stove and heat to boiling.

While stirring, slowly pour the corn meal or polenta into the boiling water whisking the entire time. Turn the heat down to medium and cook until it gets amalgamated (a nice, loose, creamy mixture). This will take at the most 5-10 minutes.

Place the lid on the pot, place it in the hot oven and cook slowly for about an hour. When you remove the pot from the oven, it may be thicker than you desire – just add some liquid and stir vigorously with a wisk to get it to the consistency that you desire.

At this time, add freshly ground pepper and salt to taste and/or add the cheese(s) of your choice. I ALWAYS add cheese(s). Makes the polenta extra creamy and delicious.

Pour into a serving bowl, onto a wooden platter, or a serving plate. I usually have some yummy goodness to pour on top, such as Spare Rib Sauce.  This is a truly satisfying, cheap meal that even pleases picky eaters.




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