As a music nerd every time I see the snow fall down I hear the words of Shakespeare. Specifically the Rutter version
Blow, blow, thou winter wind,
Thou art not so unkind
As man’s ingratitude;
Thy tooth is not so keen,
Because thou art not seen,
Although thy breath be rude.
Heigh-ho! sing, heigh-ho! unto the green holly:
Most friendship is feigning, most loving mere folly:
Then, heigh-ho, the holly!
This life is most jolly.
Freeze, freeze, thou bitter sky,
That dost not bite so nigh
As benefits forgot:
Though thou the waters warp,
Thy sting is not so sharp
As friend remembered not.
Heigh-ho! sing, heigh-ho! unto the green holly…
Earlier this week, I shared my recipes for instant pot short ribs.
Here’s how to make the polenta as a side dish! This recipe makes 4 servings
- 3 cups of milk
- 2 cups of water
- Salt & white pepper
- 1 cup of cornmeal
- 2 tablespoons of butter. (you can use up to 3, if not it’s way to buttery)
- 1/2 to 1 cup of parmesan cheese
How to make it:
- Bring the water and milk with a pinch of salt in a saucepan to a boil
- Reduce to simmer and slowly add (whisk) the cup of cornmeal.
- Whisk until it starts to thicken, then add the butter. When it gets to your desired consistency, add the parmesan cheese until everything is mixed together. Check the seasoning before you serve! I had to add pinch of both salt and white pepper, but that was just me. Mohlis thought it was fine for his palate.
You can serve this polenta with:
- my short rib recipe (either of them)
- as a breakfast dish; with some chorizo and a fried egg on top
- Pour some pesto on top and DONE
- crispy cast iron chicken breasts! (post coming soon)
I have found some ways to serve polenta here:
One response to “Creamy & Cheesy Polenta”
[…] can serve either recipe with a creamy cheesy polenta or some mashed potatoes. My polenta recipe will be in the blog […]