Wash hands well with soap and warm water.
In a large saucepan heat the olive oil over medium heat. Add the red onion and cook until the onions are soft and mostly clear, about 4 to 5 minutes. Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn.
Add the chicken stock and turn the heat up to high, bring to a boil. Add the cornmeal little by little, whisking continually.
Cover the pot and turn the heat to low. Cook for 40 to 50 minutes, stirring often. If the mixture begins to stick to the pan or becomes too thick, stir in a small amount of broth or water to thin.
Polenta is finished when it is thick and creamy. Remove from heat and add salt, pepper, parmesan cheese and butter (if using).
Serve warm and enjoy!
Ingredients
Directions
Wash hands well with soap and warm water.
In a large saucepan heat the olive oil over medium heat. Add the red onion and cook until the onions are soft and mostly clear, about 4 to 5 minutes. Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn.
Add the chicken stock and turn the heat up to high, bring to a boil. Add the cornmeal little by little, whisking continually.
Cover the pot and turn the heat to low. Cook for 40 to 50 minutes, stirring often. If the mixture begins to stick to the pan or becomes too thick, stir in a small amount of broth or water to thin.
Polenta is finished when it is thick and creamy. Remove from heat and add salt, pepper, parmesan cheese and butter (if using).
Serve warm and enjoy!