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Ed34676c 6e06 465b 8a37 abe068c1ab01  2016 03 21 11 14 43
Carey Nershi
Carey Nershi

Finishing polenta with crème fraîche instead of butter creates rich, tangy magic. Combine 1 part polenta with 5 parts cooking liquid (water, stock, or milk). Cook, stirring occasionally, until polenta thickens just to a not-runny consistency. Remove from heat and stir in crème fraîche, salt, and any other seasonings to taste.

Dadi Shroff
Dadi Shroff
Was this made with water, stock or milk ?
Carey Nershi
Carey Nershi
Water is my personal preference for this. Milk is of course delicious, but also pretty rich. Stock is also good, but sometimes I feel like it almost adds too much flavor.
jenniebgood
jenniebgood
Ditto
Kenzi Wilbur
Kenzi Wilbur
Dang, girl