Cheesy Polenta Keeps on Giving!

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!

Cheesy Polenta

Serves 4-6

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!

 

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