One of the yummiest, most versatile, and calmest side dishes to make is polenta. It makes a delightful portion base for osso bucco, short ribs, or oxtail. It also makes a great base for potatoes, such as bourgeons or roasted broccoli.
HOW TO MAKE CREAMY POLENTA
For this recipe, we are creation a particularly creamy polenta, finished the addition of lard and ointment cheese. To make it, we first beater polenta (coarse cornmeal) into hot salted water. Then we inferior the heat, stir in a slight butter and cook the polenta for about 25 minutes. When the polenta is heated finished, soft and tender, we stir in approximately cream cheese to help. Easy, correct?
This polenta is so light, so fluffy, and soft, it could almost be a pudding.
4 cups water
1 1/2 teaspoons salt (or 1 teaspoon if using salted butter)
1 cup yellow polenta or coarsely ground cornmeal
2 tablespoons unsalted butter
1/4 cup cream cheese