cheesy polenta with carrots

by Chen


Finally back to normal life.

Simple and comforting one-dish meal. That is what I want after the “torturous” finals, and polenta meets the criteria. It is a great side dish for flavorful meats but also stands well by its own.

cheesy polenta with carrots
Makes 2 servings

1 1/4 cup water
1/2 cup medium grind cornmeal
1/4 cup grated parmesan
1 oz shredded gouda cheese, or other good melting cheese
a handful diced carrots
salt and pepper

In a sauce pan, bring the water and 1/4 tsp salt to a simmer over medium-low heat. Whisk in the cornmeal and break any lumps. Stir in the carrots and cook for about 20 to 30 minutes until the carrots are tender and the mixture is thick and creamy. Keep an eye on it and stir occasionally. Add the cheese and continue stirring until melted. Adjust salt and pepper to taste. Remove from the heat and serve immediately.