side essentials: polenta with three cheeses

How To Make side essentials: polenta with three cheeses

• 
  1

  PREP/PREPARE
• 
  2

  You may not be familiar with Pecorino Romano, it a sharper alternative to the standard Parmigiano Reggiano. It is made from sheep’s milk and has a salty bite to it. Its addition to this recipe, gives the polenta a bit more body, and helps it stand up to just about anything you throw at it… Like my ten-hour pulled pork.
• 
  3

  You can sub half-and-half for the milk, but I did not think it added much to the recipe… except a lot of extra calories.
• 
  4

  Gather your Ingredients (mise en place).
• 
  5

  Add the chicken stock, milk, and butter to a saucepan, over medium heat.
• 
  6

  When the liquid begins to simmer, add the cornmeal., plus a pinch or two of salt and white pepper.
• 
  7

  Whisk until the liquid has been absorbed into the cornmeal, about 5 to 7 minutes.
• 
  8

  Chef’s Note: If you want a thinner polenta, add a bit of stock and milk, a tablespoon at a time, until the desired consistency is reached.
• 
  9

  Take off the heat and stir in the three cheeses, until they lovingly melt into the polenta. Mmmmmm.
• 
  10

  Chef’s Note: Do a final tasting (salt/pepper) for proper seasoning.
• 
  11

  PLATE/PRESENT
• 
  12

  Polenta has so many yummy uses. In this photo, I have a plate of it topped with my ten-hour pulled pork. So yummy.
• 
  13

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card