This goes perfectly with a lot of saucy Italian inspired meat dishes or ragu-type sauces. This serves two people and it pairs perfectly with the spicy chicken cacciatore or the Italian beef short ribs. It takes about 15 minutes to make. The trick to make this really creamy and avoid lumps is to do things "slowly". After bringing all the liquids to a boil, slowly add in the cornmeal then slowly simmer until it thickens. Just add water if it gets too thick to your liking.
1 cup skim milk
1 cup chicken broth
1/2 cup yellow cornmeal
1/4 cup Parmesan cheese, grated
1 tbsp olive oil
salt to taste
Bring milk and broth to a boil in a saucepan over medium-high heat. Slowly whisk in corn meal, reduce heat to low, and simmer until thick, 5 minutes, whisking constantly. Thin with water if you need to. Turn off the heat and finish it by whisking in the Parmesan cheese, salt and the olive oil, or butter if you want, why not eh?
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