Polenta

by TAG Editor

Comfort food, Italian style. This is like the continental version of grits. It goes with anything tasty and sticks to the gut.

Ingredients:
2 tablespoons grapeseed oil
2 cloves garlic, minced
1 teaspoon fresh Rosemary, finely chopped
1 quart Chicken Stock
1 cup coarse ground cornmeal
3 tablespoons butter
1 teaspoon sea salt
Parmeggiano Reggiano/Pecorino/Asiago/Manchego

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every

10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Serve in heaping spoonfuls topped with Roasted Garlic, Caramelized Onion and your favorite grated hard cheese.

With the remaining polenta, form into a cylinder in a ziploc to set. Once set, turn the you can cut them into discs and sautee them until browned and serve as a side.