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  Creamy Polenta with Herbs



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3 cups water
1 cup whole milk or cream
1 cup coarse-ground polenta or cornmeal
1/2 teaspoon salt
1 Tablespoon unsalted butter
1/2 cup finely chopped herbs (try rosemary, thyme and sage—save the parsley for garnish)
2 ounces grated Parmesan

In a large saucepan, whisk together water, milk, polenta and salt.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until very thick.
Remove from heat and stir in remaining ingredients.
Serve hot directly from the pot as a side dish
OR bake in a buttered casserole for 30 minutes in a 350 degree oven.
Cover and refrigerate leftovers.

NOTE: Set aside 2 cups of polenta so you have enough leftovers to make Vegetable Cobbler.

Copyright © 2015 Stefanie Samara Hamblen