Creamy Polenta With Spicy Chile Oil Recipes

CREAMY POLENTA

Steps:

• In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

CREAMY POLENTA

Steps:

• Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
• Add the chicken broth and milk and bring to a boil.
• Add the polenta and reduce the heat to a low simmer. Stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
• Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
• Season with salt and pepper and enjoy!

CREAMY POLENTA WITH SPICY CHILE OIL

Steps:

• In a medium saucepan, bring 4 cups water to a boil. Whisking constantly, gradually add 3/4 cup yellow cornmeal. Reduce heat to medium-low; simmer, whisking frequently, until thick and creamy, 2 to 5 minutes. Remove from heat. Stir in 1/2 cup grated Parmesan. Season with salt and pepper.
• In a small saucepan, heat 2 tablespoons over medium. Add 1/2 to 1 teaspoon red-pepper flakes. Cook, stirring occasionally, until red-pepper flakes begin to brown, 1 to 2 minutes. Serve polenta topped with chile oil.