If you haven’t tried Nash’s cornmeal in the last month or so, take another look! The coarser grind is such a vibrant orangey-yellow, and the finer grind is amazing in cornbread.
It’s hard to find a good polenta recipe. This one is creamy and makes a delicious side dish to pork. You can add more nutrition by throwing in your choice of finely chopped herbs.
6 cups whole milk
1 teaspoon salt
1 cup Nash’s cornmeal
1 cup shredded fontina cheese
1/4 cup shredded parmesan cheese
1 tablespoon butter
Bring the milk to a boil in medium saucepan over medium-high heat; add the salt. Turn the heat down to medium-low. Pour the cornmeal in a slow, steady stream into the simmering milk and whisk vigorously for the first couple of minutes. Then switch to stirring every minute or so with a wooden spoon. After 15 minutes, cover the polenta with a lid and turn the heat to low. Stir about every 5 minutes and let it cook slowly for a total time of 40 minutes. Add the shredded fontina, parmesan and butter and any additional herbs desired. Adjust seasoning if necessary and serve.
We thank Virginia Newman for adapting this recipe from the original by Darin Gagner in 2015.