Fast, really easy, and can be refried as leftovers!
- Portion size 6 servings
- Credits : selltile
- 6 cups chicken broth
- 3/4 cups cornmeal
- 1 cup assorted cheese
- 1/2 teaspoon salt
MethodHeat the oven to 350ºF or as needed for other dishes. Boil the water or stock in the microwave (add 1/2 teaspoon of salt if using water).
Slowly stir in the cornmeal adding in a stream. Place in oven and stir every 15 minutes or so At the end of the cooking time stir in all the assorted bits of Canadian cheese you have found in your fridge and chopped or grated fine. I use Havarti, Cheddar, Mozzeralla. and some Parmesan.
Let stand for 10 minutes. Stir and serve. May be cooled and fried or grilled. Great with lamb or chicken and a nice change from other starches. No spitting from pots and no constant stirring. Cornmeal and liquid may be altered to change to the type of polenta you want (stiff or loose). Turns out creamy with no lumps.