Nov 3, 2023 · Polenta has its roots in ancient times. When corn arrived in Italy from the Americas in the 16th century, it began to take the place of earlier grains, and the comfort food we know …

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the …

Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon …

8 ounces (250 grams) instant polenta. 8 ounces (2 sticks) butter. 2 handfuls grated Parmesan. Salt and freshly ground black pepper. Add to Shopping List View Shopping List Ingredient …

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the …

When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into …

1 1/2 cups polenta or yellow cornmeal. 1 cup heavy cream. 2 cups milk. 4 fresh thyme sprigs. 2 cloves fresh garlic, peeled and smashed. 1/2 cup chicken stock. 1 1/2 tablespoons unsalted …