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Polenta – You can buy a ready-made polenta or you can make your own which is easy to do. Just buy a coarse ground cornmeal instead of a fine ground. Some products are even called “polenta-style” cornmeal. To reduce or increase the amount that you cook, remember that for any cornmeal dish, the ratio is 1 cup liquid to 1/4 cup meal.
Water or stock – For the liquid use water, a stock of your choice, or half stock/half water. The liquid I use depends on what I’m serving with the polenta. If I’m serving it with fish or just vegetables, I use water; pork or beef – beef stock or half beef/half water; chicken – chicken stock.
Smoked Paprika and Aged Cheddar – These two ingredients are so complementary of each other that I would hesitate to change either one. However, if all you have is regular cheddar, then you could use just about any chile powder you have on hand. Just adjust the amount accordingly based on the chile’s heat index.
Thickness of polenta – I like a thicker polenta than most people so I’m careful not to add too much liquid. However, if the polenta gets too thick for your preference, then add a little more HOT water, but wait until after you’ve added the cheese. If it’s still too thick, you could add more liquid or even more cheese.
Leftovers – If you have any leftovers, heat them up in the microwave or on the stovetop for another meal, or pack the leftover polenta in a round container and refrigerate. My mother use to use a tall plastic soda glass. When ready to use, carefully remove the polenta from the container by running a knife around the edge and then sliding onto a cutting board. Slice into 1/2 inch rounds. Lay each slice on a paper towel to drain. Fry in a non-stick skillet with a little oil. Fry one side until crispy brown, flip and fry the other side until crispy brown.
Recipe author: MJ of MJ's Kitchen