Milk, butter, Parmesan cheese, and sour cream give this cheesy polenta a rich, creamy consistency. Try it in place of your usual mashed potatoes, or top with steamed broccoli for a quick, easy, and satisfying vegetarian meal.
Yield: 3-4 servings
Ingredients
1 1/2cupsmilkI use 2%
1 1/2cupswater
1teaspoonkosher salt
2/3cuppolenta corn grits
5tablespoonsunsalted butter
1/4cupsour cream
1/3cupParmesan cheesegrated plus additional for sprinkling on top
Chopped scallions or parsley for garnishoptional
Instructions
In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
Cover and cook for 15 - 20 minutes, stirring occasionally, until creamy.
Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
Serve topped with scallions and/or parsley, if using.