The simplicity of this creamy polenta recipe belies its true wonderfulness. This polenta is so light, so fluffy, so creamy, it could almost be a dessert. Polenta is made from coarsely ground cornmeal and is a staple of Northern Italy. It makes a wonderful serving base for osso bucco, short ribs or oxtail. In this recipe the polenta is slowly cooked in water with a little butter, then finished with stirring in some cream cheese and salt. Easy to make and absolutely delicious.
- 4 cups water
- Salt to taste
- 1 cup medium-grain yellow polenta
- 4 tablespoons butter
- 1 cup cream cheese
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. 2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes. 3 Finish by stirring in the cream cheese and salt to taste. If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff. Serves 8.