Soft and naturally creamy, this polenta is the ultimate side dish to serve with the Mushroom Ragoût.
Makes
Makes 4 servings (31/2 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
BOIL:
STIR IN:
Test Kitchen Approved
Instructions
Boil stock, half-and-half, salt, and pepper in a saucepan over high heat. Whisk in cornmeal, reduce heat to medium, and cook, whisking constantly, until thick and smooth, 2–3minutes.
Stir in 1/2 cup Pecorino Romano and pine nuts; top with additional Pecorino.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 259
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 42mg 14%
Sodium 895mg 37%
% Daily Value*
Carbs 38g 12%
Fiber 2g 8%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.
