Polenta Romano
Polenta (also known as grits) is an oh-so-simple side dish that can replace potatoes or rice. I usually serve this with pot roast , but it is also very good with a little spaghetti sauce poured over it. Although Romano cheese tents to have a very strong flavor, it is complemented by the mildness of the milk and corn. This is a recipe where the salt is essential to the flavor. I use sea salt because it has some necessary trace minerals. Enjoy!
Ingredients
- 2 cups water
- 2 cups 1% milk
- 1 cup polenta
- 2 Tbsp. butter
- ½ cup shredded Romano cheese
- 1 tsp. salt
Instructions
- In a 3 quart sauce pan, bring water and milk to a boil, stirring so that the milk does not scald.
- Once boiling, gradually whisk in the polenta.
- Cover and reduce heat to medium-low; cook for 20-25 minutes, stirring every few minutes so that polenta does not burn.
- Remove from heat and add butter, cheese and salt.
- Stir until butter is melted and cheese is mixed completely through.
- Serve immediately.
- Leftovers can be refrigerated and reheated in the microwave.
