This recipe for creamy polenta is a wonderful complement to stuffed calamari.
- 5 cups milk
- 1 cup coarse grain polenta
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Coarse salt and freshly ground black pepper
In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
SourceThe Martha Stewart Show, December Holiday 2007