Sometimes I just get overwhelmed by how delicious a dish can be even if it is super easy to prepare. And this is one of those dishes. This polenta truly could not be easier to build. And the flavor is superb. Perfect as a base for everything from Chicken Cacciatore to Savory Braised Beef Cubes. (Both just happen to be on this site BTW.) And don’t even get me started on how delightful this polenta would be smothered with some kind of creamy Italian shrimp dish! (Now added to my list of recipes to be developed.)

But aside from how great a base this makes for numerous saucy dishes, this polenta is perfectly delightful as a stand-alone side dish. And as we all know, creamy side dishes (think mac and cheese and mashed potatoes) are great favorites of kids. OK, they’re great favorites of adults too. But as adults, we know to eat less of these decadent dishes because of the calory content. So, full disclosure. This is not a low fat, low carb dish. This is a full-on comfort food dish. And at least here at Chez Carr, we only eat comfort food on special occasions. But when we do, whatever we are eating has to be really, really tasty. And this dish fits that description perfectly. So, give this dish a try next time you feel worthy of a reward. Because this is a blue-ribbon winner.

As always, treat yourself to good food every day. It doesn’t have to be a special occasion to fix brownies or rhubarb crisp (recipe on the way) or even something as simple as oven roasted veggies. The food just needs to be well prepared. And well prepared does not mean the food has to be fancy. Well prepared means that you have given complete attention to bring out the best qualities of every ingredient you touch. Even a simple step like chopping up a carrot for soup should be considered important to the final product. Equal size pieces result in all the carrot becoming tender at the same time. And don’t forget presentation. Part of the pleasure of eating a fine dish is the presentation. Doesn’t take but a minute to add a sprinkle of fresh parsley, a bit of paprika, or a smattering of grated cheese as a garnish. But the eye knows when it is missing.

I guess the word that comes to mind most when I think of good cooking is mindfulness. Being conscious or aware when preparing a dish. So, on that happy note – have fun in your kitchen.

Peace and love to all.  

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. Serve as a base for any saucy meat dish. Or plain. It’s wonderful just plain too!