I first discovered creamy polenta mash while waitressing at the Hilton during university. I couldn't believe how good it tasted, and have tried many times over the years to recreate the recipe.
Recently I stumbled across this Cook-Italian polenta recipe, and started making a version of it which I'm going to share with you today. It's the best polenta recipe I've tried so far, although I'd still be keen to get my hands on the exact Hilton one.
- 2c chicken stock, plus another 1/2 cup if necessary
- 1/2c cream
- 1/2c polenta (cornmeal)
- 1/4c Parmesan cheese, grated
- 1/4c cheddar cheese, grated
- Salt and pepper, to taste
1. Bring 2c chicken stock to a boil with the cream.
2. Reduce to a simmer and slowly stir in the polenta, a little at a time to prevent clumping.
3. Simmer on lowest heat for about 30 minutes, stirring often. Add extra chicken stock if necessary to prevent sticking.
4. Once the mixture is thick and creamy, take off heat and stir through the cheeses.
Serve as is or coat four small bowls with olive oil and pour polenta into them to set for 10 minutes before flipping over onto four dinner plates.
Polenta works well as a replacement for mashed potatoes, so serve it with any meal you'd usually eat with that. I especially love it with the Creamy Sundried Tomato Chicken recipe from Against the Grain, which has become a new favourite in our family.