Creamy Polenta Bramata Recipes

Steps:

• Combine the cream, milk and salt in a heavy-bottomed stainless pot. Slowly bring the mixture to a boil over high heat, stirring often with a heat-resistant rubber spatula so the milk/cream doesn't burn the bottom.
• Reduce the heat to medium and slowly rain in the polenta - use a wire whisk to stir the polenta to make sure there are no lumps. Switch out the whisk and stir with a wooden spoon, then reduce the heat to the lowest setting on your stove (barely simmering) and cook, covered, for 1 hour, stirring every 10 or 15 minutes so the bottom doesn't burn. If you don't have time to babysit the polenta, you can at this point transfer the mixture to a slow cooker and place the setting on the lowest temperature for 3 hours.
• If the polenta seems dry, boil 1/2 to 1 cup more milk and stir it into the polenta until it's loose and creamy. Turn off the heat and add the butter and cheese. Mix just before serving and add an extra sprinkle of cheese on the plate if desired.

Steps:

• In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

Steps:

• Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons butter, cornmeal, salt, rosemary and pepper; stir to combine., Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining butter. Garnish with additional rosemary if desired.