I was tired of having the same side dishes all the time, so I went on a mission to find something different. I came across a recipe for polenta. It sounds like something we would eat so I went to the store to buy the stoneground yellow cornmeal. I’d like to say it was a piece of cake to find, but it took me 20 minutes in the local grocery store to find it. It was in the organic section.
I’ve never made polenta before so I was a little hesitant. I’d seen a few recipes with cheese in them and decided that putting cheese in it the first time we tried it would be beneficial. I wasn’t really sure when the polenta was finished, but I took it off the heat when the directions told me to and it was surprisingly delicious! I think this is going to be a new addition to our weekly side dishes.
3 c. chicken broth
2 cloves of garlic, minced
1 t. dried thyme
¼ t. black pepper
¾ c. stoneground yellow cornmeal
¼ c. gruyere cheese
2 green onions, minced
1. In a large pot bring the chicken broth and garlic to a boil. Put in the thyme and black pepper.
2. Slowly whisk in the cornmeal. Whisk continuously during cooking (seriously, otherwise it bubbles and blows up all over the stovetop) for about 15 minutes or until the polenta is creamy, almost the consistency of mashed potatoes.
3. Remove the polenta from the heat and stir in the cheese.
4. Sprinkle green onions on top.