Creamy Polenta

Polenta? Never been a fan. We had the pleasure of taking a class at the Institute of Culinary Education in the city with Sabrina Sexton. Ms. Sexton's experience comes from having honed her skills at the Gramercy Tavern and other well known New York establishments. Her Best of Beef class is well worth it! This yummy polenta was made to accompany her short rib dish and we are big fans of it. Nice change of pace from mashed potatoes.

3 T. Butter
1/2 cup chopped onion
1 1/3 cup milk
1 1/3 cup heavy cream
1 1/3 cup water
1 cup polenta

Sweat onions in butter until soft and translucent. Add milk, cream and water and season well. Bring the liquid mixture to a boil and slowly add the polenta, whisking constantly. As the mixture thickens, continue stirring with a wooden spoon until the polenta has thickened and the grains are fully cooked (about 3-4 minutes). Adjust seasoning.

Serve immediately or place a piece of plastic directly over the surface to prevent a skin from forming.

Cranky Cook Rating: 1 out of 5 stars. Easy and yummy. Make sure to make close to serving.