Creamy polenta


Polenta © Melica shutterstock

Polenta © Melica shutterstock

it is Barbara One of my most loyal readers who told me a few weeks ago about his recipe for polenta (Hi Barbara <3). the polenta It's not really my thing in general because I think it's a little Ottoman, a little Christian suffocation. I never had any, I think I had before I had a cooking blog. It must be said that the polenta is not too much of Auvergne or the Southwest 😉 When I was in Louisiana, I liked his local polenta called Grits, which was often served with shrimp.

But hey, that changes! Do you like it? Do you do it from time to time?

For 2 persons;

  • 100 g of corn flour
  • 15 g butter
  • 300 ml of water
  • 200 ml of liquid cream (or milk for a lighter version)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tablespoon of butter or, to remain in an Italian cooking mode, of mascarpone.

Put the butter in the pan. Let it melt over low heat. Pour the polenta into the pan, mix it with the butter and let it brown for about thirty seconds. Add the water and cream and cook, stirring constantly for a few minutes, until the polenta detaches from the sides of the pan. Add salt, butter (Espelette top pepper) or mascarpone at this time. Mix and serve immediately.

For more indulgence, you can season it with grated cheese. For example, add grated Parmesan cheese to taste. Delicious.

Bon Appetite !