Creamy Polenta by Chef Justin Hawkinson of Crave Catering
• 3/4 cup dry polenta (golden corn grits)
• 2 cups milk
• 2 cups chicken stock
• 1 cup grated parmesan cheese
• Salt and pepper, to taste
Bring 1 cup milk and 2 cups chicken stock up to almost boiling, then stir in polenta. Keep stirring as the polenta softens and thickens. When polenta is too thick to comfortably stir (after about 7 min) add the remaining cup of milk and the cheese. Make sure polenta is very hot and smooth, then cover and put in oven 325 degrees for 30 minutes (longer for larger batches). Stir every ten or fifteen minutes. When the grains are completely soft, check for seasoning and add more milk if it is too thick. Scoop soft polenta onto plate and serve with a savory meat dish where the gravy will contrast the grits.
