Creamy Polenta with Garlic

Instead of the usual potato or rice side dish, why not try some polenta for a tasty change.

Although not a very colorful or pretty dish, this creamy polenta has a wonderful texture and mild garlic flavor. It is the perfect complement to lamb, beef or poultry. I like it served right from the pot, soft and warm; but it can be spread on a sheet pan, chilled, cut in squares, sautéed in olive oil and topped with marinara sauce or your choice of topping. It is also gluten-free.

Creamy Polenta with Garlic (Makes 6 servings.)

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1 1/2 cups water
• 1/8 teaspoon red pepper
• 1 whole bay leaf
• 1/2 cup corn grits (such as Bob's Red Mill) or yellow cornmeal
• 1/2 cup Asiago or Parmesan Cheese

Creamy Polenta with Garlic

In a 2-quart heavy-bottomed saucepan, melt the butter over medium heat. Add the olive oil and garlic. Sweat the garlic for about 2 minutes, but don't let it brown.

Add the cream, milk, and water to the pan and increase the heat to medium-high. Add the red pepper and bay leaf. Let simmer for 5 minutes, remove the bay leaf.

Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, until the polenta begins to thicken. Stir in the cheese. Serve immediately.