This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/21/2008
I've never been successful making polenta before, but this was a great recipe, and it turned out delicious and creamy! I followed Martha's tips in Polenta 101 and sifted in the cornmeal with my hands. I also doubled the parmesan. Definitely a do-again.