Creamy Polenta

To go along with the yummy Lentil Soup I made last night, I threw together a quick batch of polenta instead of our usual fare of cornbread. We dished up scoops of polenta into bowls and topped it with ladles-full of Lentil Soup. The polenta was creamy and a little sweet, the soup was hearty and savory. Together, this was a fantastic combination! Here is the recipe for the polenta. **A little hint, 2 people are better than one when stirring in the corn meal. That way, one can whisk and the other can sprinkle the corn meal into the water. Otherwise, your polenta can get lumpy. Guess how I know this?!**
Creamy Polenta

6 cups water
1 3/4 cups yellow cornmeal (not corn bread mix)
1 tsp. salt
4 T salted butter

Bring water and salt to a rolling boil. As you briskly whisk the water, sprinkle the cornmeal slowly into the water. Do not dump in the cornmeal all at once. You will end up with a lumpy mess. Lower the heat to simmer (low) and continue whisking for 15 minutes. It is helpful to have another person available to trade off with every few minutes because the polenta gets very thick and it is super tiring to stir it. Once the polenta is thick and the cornmeal is nice and tender, whisk in the butter. If there is any polenta leftover, scoop it into a small baking dish and refrigerate. The leftovers can be sliced and sauteed in butter the next day for a tasty side dish.

Enjoy!!!