Creamy Polenta with Cheese and Sour Cream

Ingredients

In this adaptation, we have taken the traditional Romanian dish of "Mămăliguță cu brânză și smântănă" and given it a New York City twist. While the original dish uses traditional Romanian ingredients and flavors, we have incorporated local ingredients and flavors commonly found in New York City cuisine. The result is a fusion of cultures that celebrates the diversity and creativity of the city's food scene. We alse have the original recipe for Mămăliguță cu brânză și smântănă, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil.
2. 2.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the polenta thickens and becomes creamy.
4. 4.
   Stir in the milk and continue cooking for an additional 5 minutes.
5. 5.
   Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and well combined.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the creamy polenta hot, topped with a dollop of sour cream and an extra sprinkle of shredded cheese.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smooth and creamy texture.
• Cheddar cheese — Opt for a sharp cheddar cheese for a stronger flavor in the dish.

Tips & Tricks

• For a twist, add cooked bacon or sautéed mushrooms as toppings.
• Experiment with different types of cheese, such as Gruyere or Parmesan, for unique flavor variations.
• To make the polenta even creamier, stir in a tablespoon of butter before serving.
• Leftover polenta can be refrigerated and reheated the next day. Simply add a splash of milk or water while reheating to restore its creamy consistency.
• Serve the polenta as a side dish with grilled meats or roasted vegetables for a complete meal.

Serving advice

Serve the creamy polenta as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted chicken or grilled steak.

Presentation advice

To enhance the presentation, use a ring mold to shape the polenta into individual servings. Top each portion with a dollop of sour cream and a sprinkle of shredded cheese. Garnish with fresh herbs, such as parsley or chives, for a pop of color.