Hey bees and bears,
I was feeling so crappy yesterday. I needed some comfort food. I don't know how the subject of polenta came up but it did. I decided instead of rice I would make polenta as a side dish. I used to make that all the tine for me and micheal. I really like it because it tastes good when you first make it, and you can turn it into some crispy goodness the next day. So here is my recipe. You can increase the salt after its done if you like your polenta a little saltier.

Creamy polenta
6 1/2 cups water
1 1/2 cups polenta (medium or course grind is fine)
1 teaspoon of salt
1 tbs of butter
2 tbsp cream cheese or parmesn cheese

Bring your water and salt to a rolling boil. When the water is boiling slowly stream in your polenta while whisking continuously. In order to prevent the polenta from sticking the the bottom of the pot you will have to whick continuously for 20-30 minutes. The polenta is done when it is thick and pulls away from the sides of the pot. When you see it starting to get thick add a tbs of butter and 2 tbs of cream cheese. I know what your thinking, sounds odd to put cream cheese in polenta but trust me it makes it nice and creamy.
I like my with extra salt and pepper.
Ok...time to talk leftovers. I always make a big batch. I take the polenta and pour it in a loaf pan and refridgerate it. The next day its really firm. I cut it into slices 1/4 inch thick. I give them a quick spray of fat free cooking spray and a sprink or either panko bread crumbs or seasoned ones and then fry them in a hot pan until crispy on both sides. They taste good like that but if you want to really bring it over the edge you can melt mozzerella over it and serve with marinara. Uch..super yummy! I forgot to take pictures of the polenta before I ate it. When I make more I promise to post the pictures so stay tuned.
I hope you're inspired to try something different that your usual side dish. Off for now my lovelies!

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