Sunday, January 6, 2013

Parmesan Polenta

  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1 bay leaf
  • Salt
  • 1 cup long cooking polenta
  • 1/2 cup grated Parmigiano
  • 1/4 cup sour cream
In a medium size saucepan, bring the milk, water, and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
Remove it from the heat and stir in the Parmigiano and sour cream. Serve immediately.


  1. This was yummy! I made it with a salmon sweet chili glaze and sugar snap peas.

  2. Oh, but it didn't come without making an entire mess all over the stove when the milk/water combo boiled up on me so quickly!

  3. Gonna try that polenta as soon as the seasons change!

    1. I heard Kelly on the phone telling someone about my long-neglected blog. Thanks for checking it out!