A few months ago I bought some polenta/corn grits for a recipe that was a huge fail. I still had most of the box leftover, so I decided to test the recipe for Parmesan Polenta that was on the box label. Since then, I've made it several times, topping it with various leftover items in my freezer or refrigerator. Tonight I topped it with some leftover pasta sauce from Trader Joes, a bit of leftover chicken sausage, some baby arugula, grated parmesan cheese, and a drizzle of olive oil. I must admit that the texture of the polenta isn't always my favorite, but mixed with the right toppings it makes a nice meal!
Parmesan Polenta
2 Tablespoons olive oil
1 tsp. minced garlic
3 cups chicken broth
1 cup polenta
1/4 cup parmesan cheese
3 Tablespoons butter
salt and pepper to taste
In a large saucepan over medium heat, sauté the olive oil and garlic for a minute, being careful not to burn the garlic. Add the chicken broth and turn up to high, bringing to a boil. Add the polenta gradually, stirring as you add. Cook for about 15 minutes over medium heat, stirring frequently until creamy. Remove from the heat and blend in the butter and cheese.
Top with pasta sauce or whatever toppings you desire!
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