3000 miles 'til dinner.

One of the chef’s at Flaming Carrot Catering always loved to research ‘the hows and whys of recipes’ so one day he decided to recreate a creamy polenta he had eaten in a restaurant.   He came up with this lovely dish, simply by adding eggs. Here is my favorite brand of polenta!

Prep time:  30 minutes

Servings:  4

♥PANTRY, FRIDGE, MARKET♥♥

3 C. milk

1 C. water

4 T. butter 

2 t. sea salt

1 C. polenta

2 large eggs

1/2 C. grated Parmesan or Asiago + extra for garnish

♥Prep

In a medium size bowl, whisk eggs vigorously and set aside. 

In 4 qt. heavy bottom pot, add milk, water, butter and salt; bring to a boil over medium heat. Add polenta and stir (I like a wooden spoon) until cornmeal begins to thicken, turning the heat down if need be. Continue to cook for approx. 20 minutes or until the polenta is tender to your taste. 

Remove pot from heat. Spoon 1 C. hot polenta into eggs and stirring quickly, (adding a small portion of the hot polenta to the eggs assures you can mix the two together before the eggs cook into little bits) Pour this mix into the pot of polenta and stir in. Add grated cheese. Serve immediately.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider:  1/2 chicken stock and 1/2 milk (OR) 1/2 milk and 1/2 cream 

*consider: 1/2 olive oil and 1/2 butter

*sub: rice or soy milk

*consider adding:  crushed garlic and/or herbs (oregano, thyme, sage, rosemary) to the boiling liquid

♥ Helpful Hints♥

 *when the polenta cools, it will be come ‘solid’ but will return to its creamy consistency when reheated (microwave)

(MIL post)