When I first started dating my husband, I made polenta with bolognese one night. He carefully asked me, “pole…what now? It’s delicious, I’ve just never had this before.”

Polenta is an Italian dish made of coursely ground corn meal cooked in broth or milk, and it’s used in place of pasta. It makes a terrific base for bolognese, short ribs, roasted veggies, or saucy meatballs. It cooks up quickly, it’s simple, and it’s a gluten free, comfort food crowd-pleaser.

You’ll need:

4 c. chicken broth or water

1 c. milk or half and half

1 c. Bob’s Red Mill polenta

2 tsp salt

3 T butter

1/2 c. parmesan cheese, grated

1-2 garlic cloves, minced (optional)

Fresh or dried herbs, such as basil, parsley, and rosemary, minced (optional)

Method:

Bring the liquids to a gentle boil, and slowly add the polenta while stirring with a whisk. Add salt, garlic, and herbs (if using), and reduce heat to a simmer. Continue stirring frequently to prevent sticking, and cook until the polenta is the consistency of porridge. If it gets too thick, you can add a little extra liquid to loosen it up. Serve immediately.