I really enjoy the texture of polenta. I love to use it as a base for serving other foods on top of it. It provides great contrast of texture and color. It is an interesting food because I feel a lot of nice restaurants are using it but when served at home, people are like what is it. The texture is not like grits which is also not a crowd favorite. I must have been Southern or an Italian in a prior life. I just love the texture and really like how it balances the main dish. This polenta was served underneath my Cola Braised Short Ribs.
But what exactly is polenta. I did a little research and yes it is Italian. Interestingly, it was originally made with millet or spelt. Not until the 1600’s did the use of corn come into play. Corn was brought to Europe at this time. Polenta was actually the staple of the Italian diet. Soldiers would put it in water and make porridge or if they had to carry it with them, they would let it harden and eat it as a semi-leavened cake.
- 1 cup of polenta
- 3 cups of water
- 1 tsp salt
- 1/4+ cup cheddar cheese
- 2 tbsp skim milk
Bring the water to a boil. Add salt. Then, add the polenta. It will take 5 minutes to cook. Stir continuously. Add the cheese and milk at the end.
Serve and enjoy!