Creamy Polenta

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

• 1 cup stone-ground polenta*

• 2 to 2½ cups water (divided)

• 2 to 2½ Cups broth or stock (divided)

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon sea salt (plus more to taste)

Instructions

1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.

2. In a medium pot, bring 1.5 cups of water and 1.5 vups of broth/stock to a high simmer. Slowly whisk in the polenta. Add 0.5 more cups of water and broth/stock and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water and broth/stock. The polenta should be creamy.

3. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.

Notes

For extra flavor 1/2 - 1 cup of fresh parmasean and some butter at the end