Creamy Coconut Polenta

Polenta discovered yet? Only the last couple of years, it began to experiment with, and for many people it is an under-appreciated and unexplored substance concerned.

This polenta may be eaten as a lovely side dish to chicken or beef or seafood… or you may wish to top it with something too (see the photo far down below for an idea…)

This polenta recipe is cooked slowly on the stove with coconut milk and whole milk (much like you slowly cook risotto to get it to its tender state) before topping it off with butter, kosher salt and chives.

Creamy coconut polenta

Ingredients:

1 (13.66-ounce) can coconut milk (see Tips)
3/4 cup whole grain polenta (see Tips)
2 cups whole milk, warmed
1 tablespoon salted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Directions:

1. In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often. Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes. Stir in the butter, salt and pepper. Serve immediately and top with chives