Red-wine braised beef shoulder, parmesan white polenta, gremolata #rustic #foodgasm #foodporn #slowcooker #soupmama #polenta #recipes #comfortfoods (at Soup Mama Mel’s Kitchen)
Cheesy Soft Polenta Recipe:
You first want to purchase high quality fine polenta meal, yellow or white. Moretti and Anson Mills are a few familiar brand names. Stone-ground cornmeal must be refrigerated as it has a shorter shelf-life. Degerminated cornmeal has a longer shelf life and can be stored at cool room temperature.
1:5 (polenta:water) is a standard soft polenta ratio.
I start with boiling water with a pinch of kosher salt. While whisking the boiling water, I stream in the polenta meal and continue whisking until it reaches a boil again. Once it is bubbling, I lower the heat to a very low simmer and continue whisking every 10 minutes or so to prevent sticking. Cook until the polenta meal is soft (at least 1 hour).
Melt butter in a pan with a smashed clove of garlic. Once brown bits begin to form and the butter browns (do not burn it to the point where it’s black), remove from heat and carefully add fresh whole sage. It will pop so becareful! Strain this sage brown butter into the polenta. Stir the polenta carefully to incorporate the melted butter. Add large handfuls of grated parmesan cheese (or whatever cheese you desire, cheddar is good too!). Taste it and season with additional salt if necessary. I like to add lemon oil to my polenta!
Serve under any braised dish, grilled shrimp, or even a poached egg with veggies!
Here is the link to my Red-Wine Braised Beef Shoulder Recipe: