Polenta Grassa

Polenta Grassa

A traditional northern Italian dish.

1 cup water
1 cup milk
1/2 cup corn meal
3/4 tsp. sea salt
2 TB butter, browned
1 cup cheese, make this a mix of white cheeses and definately include parmesan, grated
Very generous amounts of freshly ground black pepper.

Bring the milk, water, and salt to a boil. Gradually, slowly pour in the corn meal, stirring the whole time. Keep stirring and reduce heat to low. Cover and let gently bubble for at least 20 minutes, stirring every few minutes to keep from sticking. Have a boiled kettle of hot water close to add if it becomes to thick. During cooking, brown your butter gently in another pan and set aside. When the polenta is cooked add pepper and butter and stir well. Add cheese and serve.

Pour leftovers into a plate or bowl to set, The next day this can be sliced then broiled or fried for your next meal. The fried polenta makes great dumplings to add to soups or to have with stews.