Servings: three to four as a side dish.
Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you’re making polenta to use a few days from now—it will keep better this way. If you’re doubling the recipe, double the cooking time.
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For soft polenta use 5 or 6 cups liquid; for firm polenta that can be cut out into shapes or sliced, use 3 to 3-1/2 cups liquid.
This is a genius recipe, and most importantly, I make polenta much more often because it's so easy. Make it for friends last night with a fresh tomato sauce, and I received rave reviews for how creamy and delicious the polenta was. I used 1 cup of milk and the rest water.
Have used this recipe for years. Easy and delicious!
I have been using this recipe since its first appearance in the print issue. It never fails.The accompanying recipes in that issue are also great.
First time making polenta - this was a snap. I may have used a bit too much liquid; it took a bit longer to cook than the recipe stated. I used mostly water with about 1/3 milk. I added some grated parmesan (nothing fancy, just Sargento) at the end. Also needed more salt, but that might just be me.Next time I'll add better quality cheese and will try some flavor variations. Served this with the Orange Braised Chicken with Crisp Prosciutto (on this site and FC Comfort Food). Perfect foil for the sauce and lovely with crisp salty prosciutto.
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