Polenta with Lakin’s Gorges Basket Ricotta & Cascadilla Bleu
What a great invention, coarse ground corn meal is. Whether as grits or polenta it makes me happy.
This recipe for polenta uses Lakin’s Cascadilla Bleu and Ricotta. The blue makes it zingy and the ricotta makes it silky. It’s tasty fresh from the pot, grilled on a hot griddle with bacon fat, or cold straight from fridge. Or as an accompaniment for Salisbury steak with mushroom sauce.
1 cup Coarse ground cornmeal (or polenta)
2 cups Water
2 ounces Lakin’s Gorges Cascadilla Bleu
5 ounces Lakin’s Gorges Ricotta
1 tsp Salt
1/4 tsp pepper
1. Bring water to a rolling boil.
2. While stirring, pour in the polenta and keep stirring until it gets hot and bubbly. Then reduce to barest simmer, and continue to stir occasionally, until polenta pulls away from sides of pan, about 10 minutes.
3. Turn heat off. Stir in crumbled cheeses and salt and pepper. Let rest 5 minutes. Stir again and serve.