Creamy Polenta

  • 2 cups water
  • 2 cups milk
  • 1 cup dry polenta
  • 1 tsp salt
  • Optional
  • more butter
  • herbs
  • cheese

Boil 2 cups water and 2 cups milk with 1 tsp salt. As it is boiling, stream in 1 cup dry polenta, mixing with a wire whip. Turn down the heat as needed (it will boil and burp hot blobs of cornmeal) and stir for a few minutes until creamy and smooth.

Turn off heat and put in a double boiler (steamtable situation). You can add butter if you like, or herbs. Some people like to add cheese. We serve it plain. As it sits you can add hot water to keep it at a desirable consistency. The longer it sits, the creamier it gets.

Unused portions can be saved, refrigerated, and then used later. The second go round of polenta will be firm after refrigeration and is difficult to restore to the creamy state. Best if you slice it and grill or pan fry it with butter. YUM


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Silver Spur Restaurant. 2650 Soquel Drive, Santa Cruz, CA 95065. Serving breakfast and lunch for Santa Cruz County, Santa Cruz, Capitola, Aptos, Soquel.
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