What is polenta? Isn't that grits? Isn't that a pile of flovorless mush? NO! You are about to fall in love with the "other" side dish. A great substitute for potatoes or rice I have no doubt this rich, creamy recipe will be added to your repertoire. Pairs well with everything from your over-easy eggs in the morning to your favorite Italian dish at dinner time. My new favorite pairing is with Osso Buco, absolutely delicious!
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4-6
Ingredients
3 cups chicken stock
1 1/2 cup heavy whipping cream
1 cup polenta (corn grits)
2 tsp salt
2 tsp bacon bits (or reserved, cooked bacon, diced)
1 Tbsp olive oil
1 tsp garlic powder
2 Tbsp butter
1 cup shredded cheddar cheese
Instructions
-In a large saucepan bring stock and cream to a boil
-Add bacon bits, garlic powder and salt, stir
-Sprinkle in grits a little at a time, stirring as you add them
-Return to boil, then lower heat to simmer
-Cover and cook for 15-20 minutes until the polenta is soft in texture (be sure to lift the lid and stir often)
-When done, remove from heat
-Stir in olive oil, butter and cheese
-Cover and let sit for 10 minutes before serving
-Enjoy!