Tonight I am making Braised Chicken with Zucchini and Tomatoes – served over crispy polenta cakes. This is my favorite way to make polenta, with the addition of roasted garlic and parmesan. It’s super creamy, flavorful and a great alternative to mashed potatoes (my favorite!), rice or noodles. You can flavor it however you like, but it’s equally delicious plain. I’ll be featuring the Braised Chicken recipe later today….stay tuned!
Roasted Garlic Parmesan Polenta
2 cups homemade chicken stock
2 cups milk
1 cup yellow cornmeal
2 tablespoons butter
2 tablespoons roasted garlic (more or less depending on your tastes)
1/2 cup grated parmesan cheese
salt and pepper to taste
In a medium saucepan, heat chicken stock, milk, butter and roasted garlic until mixture comes to a boil. Slowly add the cornmeal – whisking constantly until polenta has thickened. Cover and cook over very low heat for 5 minutes. Stir in cheese, salt a in nd pepper. Serve immediately. Or…pour into a lightly oiled 9 x 13 inch baking dish. Let cool. Cover and place in refrigerator until cold and firm. Cut into desired shapes and pan fry in olive oil or butter – this is how I will be making it tonight.
I’m not sure on how much money I save by making this from scratch – I have never bought ready-to-eat polenta at the store. Mainly because it’s so easy to make from scratch – and it can be flavored any way you like. This recipe cost $1.75 to make (most of the cost in the parmesan cheese) and it serves 4 – 6 people.
Do you have any favorite alternatives to mashed potatoes? If so, how often do you make it? I’d love to hear your recipes and suggestions!