It doesn’t get much easier than this. The sweet corn flavor of this basic polenta recipe is the perfect complement for the more complex flavors of a hearty beef stew or braised short ribs.
For a richer taste, use 4 cups chicken stock instead of water (or half chicken stock and half water).
4 cups water, salted
1 ¼ cups organic yellow cornmeal, medium or coarsely ground
2 tablespoons unsalted butter
Salt and pepper, to taste
In a large saucepan, bring salted water to a boil. Slowly whisk cornmeal into the water, stirring constantly to prevent lumps. Reduce heat to low and cook until corn is tender, about 20 – 25 minutes. Remove from heat and stir in butter. Season with salt and pepper, to taste.
For a creamy side dish, serve warm straight from the pan. Once cooled, leftover polenta will “set” and can be sliced or cubed, then grilled or fried.