Creamy Polenta

Polenta is a very versatile staple to incorporate into your meals. Depending on what you add to it, you can dish up a tasty sweet or savory accompaniment to any breakfast, lunch or dinner meal or serve as a dessert.

Ingredients:

Salt, to taste
5 cups chicken stock or water
1⁄4 cup heavy cream
2 tablespoons butter or olive oil
Freshly ground black pepper or cayenne, to taste
1 cup stone-ground yellow cornmeal
4 ounces cream cheese, mascarpone or ricotta, at room temperature
Milk or water, for the consistency you desire
1/2 cup finely grated Parmesan or Pecorino cheese
Herbs (optional), season to taste

Directions:

In a large, heavy saucepan, bring 5 cups of salted water to a rolling boil. Add the butter, cream, salt and pepper. Whisking constantly, pour the cornmeal into the water in a steady stream until all is combined. Continue to whisk until you are sure there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover, and cook 20 minutes, uncovering frequently to stir.

Stir the mixture until thick and creamy, with no taste of rawness, an additional 20 minutes or so. Season to taste with salt and pepper, add the Parmesan, cream cheese and serve, garnished with the grated cheese.

To Serve Bolognese: stir in leftovers and top with one of your favorite sauces.

To Serve as Dessert: instead of adding cheese cheese, add cinnamon and vanilla for a rice pudding taste. Serve warm topped with ice cream or fruit (fresh or compote).

Notes: Cornmeal: Bob's Red Mill Corn Grits. Cooking Directions from: Emeril Lagasse.