Spicy Polenta

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See original recipe at: foodnetwork.com

kept bymurphngruvn
recipe byFood Network (on a budget)

Notes:

The spicy kick of the red pepper is very well balanced by the creaminess of the this dish. This polenta is medium-stiff as I cooked it; a creamier polenta can be achieved by adding heavy cream. There is a fine balance between cooking at so low of a heat that the coarse cornmeal stays gritty, and cooking too hot so that the polenta sticks to the pot. I prefer a higher heat (still medium-low) with more stirring.

Categories:
- Polenta
- Spicy

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Ingredients:

2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
3 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan, grated
1 ounce goat cheese
2 tablespoons red pepper flakes

In a large pot heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking.
Reduce heat to low and stir for 5 min. Cook for 30min, stirring every 10min.
Add parmesan, goat cheese, red pepper flakes, black pepper, and butter. Stir well and continue cooking for additional 10min.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

See original recipe at foodnetwork.com