Polenta is something I will often spout appreciation for. It is easy to make, and incredibly versatile. It can be served warm and creamy as it is here, or chilled, grilled, or fried. It is wonderful as a side dish or on its own, and the flavors can be changed quickly and easily depending on your mood or what you have on hand. This variety takes advantage of the beautiful green buds of the fresh spring garlic available in the Northwest.
Creamy Parmesan Polenta with Young Spring Garlic
-2 Tablespoon unsalted butter
-2 Tablespoon olive oil
-2 Teaspoon freshly minced spring garlic
-1-1/2 cups heavy cream
-1-1/2 cups milk
-4 cups chicken broth
-1/2 cup instant polenta
Kosher Salt and black pepper to taste
1) In a heavy saucepan, melt the butter and olive oil over medium heat.
2) Add the garlic, and sweat for about 2 minutes, but don’t let the garlic brown.
3) Add the cream, milk and chicken broth and increase the heat to high. Let the broth simmer for 5 minutes.
4) Turn the heat back to medium. Whisking constantly, pour the polenta in a thin stream into the simmering liquid. Cook, stirring constantly with a wooden spoon until the polenta starts to thicken.
5) Turn the heat off, and add the cheese. The heat from the burner should keep the polenta cooking; stir until all of the cheese is melted. Adjust the flavor with kosher salt and freshly ground black pepper. Serve immediately.