Video by Micheal Patrick Riley
Italian dish served either creamy or solid. Made of corn meal. other grains may be used.
the ratio is 4 to 1 that is 4 parts liquid to 1 part corn meal
1 C. Corn Meal
4 C. water ( you may use chicken Stock )
1/4 C. Olive Oil
1/2 onion small dice we say Brinoise in the kitchen
3/4 C. Cheddar Cheese grated
1/4 C. butter cubed
Salt and pepper to taste
In a small pot place the Olive Oil and heat, add the Onion and saute
until the Onion is translucent. Add the Corn Meal and stir coating the
Meal with the oil. Add the Water 1/3 at a time stirring until it is smooth. Bring up to a boil
stirring occasionally reduce to a simmer, let the porridge cook 15 minutes stirring
every so often. Add the Cheese and Butter ( if I have some scraps of Pecorino or
Parmesan I like to put that in as well ) and let cook another 10 to 15 minutes
until it is smooth and creamy not grainy. Season with salt and pepper to taste.
Either serve like that as creamy Polenta or pour off into a sheet pan and chill
then cut into shapes Fry in Olive Oil until golden brown. Drizzle with reduced Balsamic
Vinegar, Sprinkle with grated Pecorino Cheese.