June 29, 2011

Creamy Polenta Recipe

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 This is a great companion to the Pork Ribs recipe I recently posted.  This is another recipe from Melissa d'Arabian who is hands down my favorite Food Network cook.  She just has such amazing ideas.  I had never tried polenta before this and I must say that this was a creamy, dreamy, flavorful recipe that paired amazingly with the pork ribs.  My husband said it was a restaurant quality dish.  I felt so fancy after I made this meal.

You will need Polenta or course ground cornmeal, Milk, Butter, Parmesan Cheese, Half & Half, and non-stick spray.

You will also need a crock pot and you will want to pre-heat it on High.  Spray the inside of the Crock Pot with non-stick spray.  Be generous!

Get one cup of Milk

And one cup of Half & Half

Pour them into a pan and add the Butter

And the Polenta or Course Ground Cornmeal and a bit of salt, not too much you can always adjust later.

Mix together really well whisking constantly to avoid lumps and bring to a boil.  Allow the mixture to boil for 2-3 minutes.

After the boiling is done transfer to your Crock Pot

Cover and cook for 2 hours, make sure you give it a good stir every 1/2 hour.

It really starts to thicken up and mine stuck to the sides a bit so I wish I had sprayed the Crock Pot a bit better.

Just before serving add in 1 tablespoon butter and the remaining 1/3 cup half & half.

Sprinkle in the Parmesan Cheese and mix it throughout the Polenta.


Creamy Polenta Recipe
Source:  Melissa d'Arabian- Food Network

1 C Milk
1 1/3 C Half & Half, divided
2 TBSP Butter, divided
1/3 C coarse Polenta or Corn Meal
1/2 C Grated Parmesan
Non-stick cooking spray
Salt & Pepper to taste

Spray the bowl of your slow cooker generously with non-stick spray and preheat on high. 

In a medium saucepan, add the milk, 1 cup half & half, 1 tablespoon butter, and polenta. Season with salt and pepper bring to a boil over medium heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes.

Pour the mixture into the slow cooker and cook on high for 2 hours, stirring ever half hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.


Approximately 5 servings

211 Calories
12 Carbs
15 Fat
7 Protein
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