Tired of the same ho-hum side dishes – rice, pasta, potatoes, blahhhhh – I picked up a bag of coarse ground corn grits with the idea of making soft, creamy polenta. How hard could it be? It says right on the package how to do so. From there my imagination carried me into autumnal happy land, with visions of braised chicken with a flavorful pan sauce and tender mushrooms. The result was deeply flavored and I just knew it was going to be good because the house smelled heavenly. And then those words from my astute 6-year-old, “Did you make this up?” Doh. Busted. How did he know? It looked good. It smelled good. And damn it, I just knew it was going to taste good. Exasperated, I wondered how he knew. “How is it that you always know when I’ve made something up anyway?” The first taste hadn’t even crossed his pouty lips. “Because I didn’t see a recipe out, mama. It’s just that simple.” Oh. Okay then. And he proceeded to eat it all, as did his brother, father….and his mother.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
I have loved your recipes for over a year … however, a 1/2 cup of kosher salt? Really? I didn’t follow this based on my little cooking skills, however, the polenta was still way too salty. I didn’t add any salt to the rest of the chicken/mushrooms/etc — Just wanted to make sure you adjusted this for future users.
Oh no! That’s an error for sure. So sorry. That should say 1/2 teaspoon kosher salt. No wonder your polenta was way too salty. I’ll fix this now. Thanks for the catch!
I made this last night and it was awesome. I didn’t have white wine, so I used red and it was wonderful!
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