Until recently, to me creamy cornmeal was something to be had sweet and for breakfast. But lately I have learned that this Italian staple is something to be savored as a lunch or dinner and depending on how you season it, it can certainly be very versatile.
I already shared with you a version using blue cheese as a flavoring component… but this time we’re going the smoky route. When you add a smoky cheese to polenta, it brings a “bacony” taste without the guilt or repercussions to your health and conscience.
SMOKY SOFT POLENTA
½ cup water ½ cup milk ¼ tsp salt 4 tbs quick-cooking polenta About 1/3 cup smoked Gouda cheese, grated ¼ cup Pecorino Romano, grated
- I prepare my polentas according to the package directions of the brand I buy… I first heat up in a medium-sized pot over medium heat the milk, water and salt.
- As soon as the milk/water mixture is starting to boil, add the polenta in small increments, whisking constantly with a hand whisk. The polenta I buy thickens pretty quickly, in about 1-2 minutes of whisking.
- Add the cheeses and mix well to ensure they melt into the polenta. If you find the polenta too thick, you can stir in a bit more milk if you want.
The taste is salty, creamy and smoky all in one bite… I had this originally with these Braised Bell Peppers.