Polenta with Cheese (or grits)
Perfectly cooked polenta with butter and cheese gives this side dish a nice kick, comfy, creamy, and delicious. Add jalapeno and cheddar to make it a great side dish to Mexican food.
Ingredients
- 3 cups water or chicken broth
- 1 cup polenta I use Bob's Red Mill Polenta
- 1 teaspoon chicken bouillon I use Knorr chicken flavor
- 1 cup finely grated Romano Cheese 2.5 oz
- 3 tablespooons butter
Instructions
- In a 2-quart pot, bring water to a boil.
- Stir in the polenta and keep mixing so it doesn't clump.
- Add chicken bouillon, bring back to a small boil while stirring.
- Turn the temperature to low and cook for 5 minutes.
- Stir in cheese and any additional items. Place the lid on top and turn the burner off. Set a timer for 2 minutes.
- Remove the lid and stir. It's ready to serve.
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Notes
There are lots of items you can add. My number one is butter. Oh, how I love butter! If you'd like it on the sweet side, add some cinnamon and sugar, maple syrup, brown sugar, berries, or jam. Think of it as a version of a corn muffin, all warm and yummy.
For some savory options, add some diced jalapenos, caramelized onions, garlic, lemon, some PB and J, some roasted or grilled peppers and tomatoes, or try some Old Bay and shrimp, and you'll have a southern, slightly Creole flavor. Add black beans, roasted jalapenos, and corn for a great side dish to fish, tacos, and grilled beef ro chicken.