Polenta

[The Edifying Conscience]

Polenta

4 1/2 cups water
1 cup coarse stone-ground white grits (preferably organic)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon black pepper

Notes: Because it's difficult to find uncontaminated grits, I always use Arrowhead Mills corn meal. You can easily substitute another variety of cheese for the Parmigiano-Reggiano.

Make polenta:
Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits
in a slow stream, whisking until incorporated. Simmer, stirring
occasionally with a long-handled whisk or wooden spoon, until liquid
is absorbed and polenta is thick and soft, about 30 minutes. (Grits
will have a loose, risotto-like consistency, but will set up as it cools.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.

[aklap]

TEC - What brand of grits do you use? That type of info might be helpful for those starting out or those not familiar with grits
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

[aklap]

Oh - sorry, I didn't fully read your description. I tend to look at the ingreds to see the make up of it 1st and ignore the directions
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa