Polenta. Creamy, cheesy polenta is the ideal accompaniment–sopping up the delicious juices and tempering some of the heat. Giada De Laurentiis Shares How She Makes Polenta Video Polenta mixture should still be slightly loose.
You need 2 3/4 c of chicken broth
It’s 2 c of water
You need 1 1/2 c of milk
You need 2-3 of chopped garlic cloves
You need 2 tbs of chopped fresh rosemary
It’s 1-2 tsp of salt
It’s 3/4 of parmesan cheese
It’s 1 1/2 c of yellow cornmeal
Prepare to taste of salt/pepper
Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen The trick is cooking the polenta for a sufficient amount of time Polenta's grits-like consistency comes from boiling cornmeal in water. Once your polenta is ready, it can be baked, grilled, fried, or served as a creamy addition to any course.
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