Smoked Cheddar Polenta

By Chef James English

This creamy, smokey, cheesy side dish is a stick-to-your-bones kind of dish. Goes great with just about anything on top of it - braised or barbecued meats are fantastic - grilled summer veggies are phenomenal - or if you really want to go next-level try putting some seared scallops and a squeeze of fresh lemon juice over them.

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

½ Cup Fine Ground Yellow Cornmeal

2 Cups Toil & Boil Chicken Stock

¾ Cup Whole Milk

4 Tablespoons Unsalted Butter

1 Cup Smoked Sharp Cheddar Cheese, grated

½ Cup Parmesan Cheese, grated

1 Tablespoon Salt

1 teaspoon Black Pepper

In a tall pot, combine your chicken stock, milk, salt, and butter.
Bring the pot to a boil
When the pot has reached a boil, slowly add the cornmeal while whisking to prevent lumps. After all the cornmeal has been incorporated, reduce the heat to a low simmer.
Cook polenta for 15 minutes, stirring often.
Next add the parmesan, smoked cheddar, and black pepper. Whisk until the cheese has melted and the polenta is smooth.
Your polenta should be a creamy and smooth consistency when done. If it feels too thick, whisk in an additional tablespoon of milk at a time, until you reach that texture.