Polenta with herbs

this is a favorite recipe that we just entered into siena’s repertoire. i wasn’t sure if she’d like the herbs, but she ate it, which is a good–and common–sign. we fed her polenta after it’d been in the fridge overnight, which means it was a bit more solid than the first time around. i cut it up into small pieces and she grasped each bite-sized mound with her chubby fingers.

4 servings

boil, in a heavy-bottomed pot:

4 cups water

when boiling, whisk in:

1 cup polenta

1 teaspoon salt

turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. cook for 1 hour, stirring occasionally, at a bare simmer. add water if the polenta gets too thick.

stir in:

3 tablespoons butter or olive oil

1/2 cup grated parmesan cheese

(david added rosemary and marjoram at this point, which was a DELICIOUS addition)

taste and add more salt if needed. (be careful when tasting the poltenta; it is very hot.) keep warm until ready to serve or spread it out on a rimmed basking sheet and let cool.

Advertisement