So, the Cheesy Polenta that I made the other night to go with the Oven Baked Cranberry Maple Crusted Chicken was so good and I had leftovers. Yay!
The polenta was really soft and creamy when I served it for dinner. I knew that it wouldn’t reheat and have the same creamy texture so I smashed it into a loaf pan, covered it with plastic wrap, and stuck it in the fridge.
The next morning I had a beautiful loaf of polenta that was the perfect consistency to slice and fry up in a little butter with an egg on the side.
Not the lowest calorie breakfast but SO good!
Here is the recipe for the Cheesy Polenta. Enjoy!
1 clove garlic, minced
1 T avocado oil (I like to use avocado oil for sautéing as it has a higher smoke point than olive oil)
1 cup polenta
1 cup milk (I suggest using whole fat milk or heavy cream or a mixture of both. Non fat milk will not result in a creamy mouth feel)
1-2 cups chicken stock
2/3 cup Parmesan cheese*
In medium saucepan sauté the garlic for one minute. Add the milk and one cup of the chicken stock and bring to a boil.
Add the polenta and whisk until polenta is thick and bubbly. Continue whisking and adding stock as needed until polenta is soft and creamy.
Stir in the Parmesan cheese.
*You can substitute any cheese of your choice to suit whatever you are serving it with. This is a pretty versatile recipe!