December 10, 2009
By now you know that I love making polenta. It’s hearty, quick and easy to make—a perfect alternative to pasta. I usually make polenta with chicken broth and mix in parmesan (and that’s honestly all there is to the cooking: boil liquid, mix in polenta, stir in cheese). This time, inspired by Rachel Ray (I told you—being home with an infant has turned me into a Rachel Ray and Days of our Lives watchin’ lady), I cooked the polenta with a combination of milk and chicken in hopes of a super creamy consistency. (It sort of worked, but not so much that I’m a convert to the method.) I also used grated smoked gouda instead of parm. Now that was a good move. The slight smokey flavor was delicious and still works with my favorite polenta toppers:
This polenta is fast enough to make at lunchtime or can be spread out (in a 1″ or so layer), cooled, and cut into squares to make a packed lunch or finger food.
Smoked Gouda Polenta
(can be served to kids 8+ mos)
1 package organic quick cook polenta*
organic chicken broth
organic milk (optional)
smoked gouda, shredded*
salt and pepper
1. Cook polenta according to package directions, substituting chicken broth or 1/2 chicken broth and 1/2 milk for water.
2. When polenta is done, remove from heat and immediately stir in butter and smoked gouda. Season with salt and pepper to taste.
Note: I used an 8.8 oz package of polenta, which called for a 1 tbsp butter and 8 oz of gouda.