Tyler Florence (Adapted)

Creamy polenta is a delicious and comforting dish with a velvety texture and mild corn flavor. It is a perfect base for savory dishes like short ribs or mushroom ragu. After I made this dish for my Oklahoma born mom, Grandma Lambie, she announced that I had made “grits.” Well, that just set my teeth on edge. Her palate had missed the savory flavors of thyme, parmesan cheese, and garlic flavors. But it is a common mistake, so here is a little education for all of my southern belles:  

• Grits are typically made with white cornmeal, and polenta is made with yellow cornmeal.
• When cooked correctly, polenta is smooth and free of any grittiness. Cooked grits become gelatinous (Yuck, I don’t like that texture.)
• Grits are from the American South, and polenta is from Northern Italy.
• Polenta is typically served with dinner, and grits are served at breakfast.
• If you are ever at my house eating a corn based pudding please note that you are eating polenta, because I don’t know how to make grits.

Ingredients

• 1 C Polenta or yellow cornmeal
• 1 C Half and half
• 2 C Milk
• 4 Fresh thyme sprigs
• 2 Cloves fresh garlic, peeled and smashed
• 2 C Chicken stock
• 3 T Unsalted butter
• ¼ C Freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper

Directions

In a large pot, add milk and half and half along with thyme and garlic. Bring to a simmer, then shut off the heat to let the milk and half and half steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. 

Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, slowly add chicken stock, lower the heat, and set a timer for 20 minutes. Continue cooking, whisking often until all liquid is absorbed, and continue cooking and stirring with a wooden spoon.  

Once the timer goes off, the polenta should be smooth, and the cornmeal grains should be tender like creamy mashed potatoes. Add more chicken stock if the mixture is too thick. 

Add butter, grated Parmigiano, and salt and pepper.

You can serve it this way or take it one step further by spreading the polenta into a baking sheet and cooling. Before serving, cut polenta into rectangles. Add butter to the skillet and cook until brown on each side.