Put a twist on the typical mashed potatoes with this side dish.
Julia Simonsen with Temple Square Hospitality shares this polenta recipe.
4 cups stock
1 cup cornmeal
1 cup of cheese
2 Tbsp butter
1/3 cup cream
Heat stock in a saucepan to boiling. Slowly pour in cornmeal while whisking.
Continue to stir with whisk until softened and cooked through. About 5-10 minutes.
Remove from heat and stir in butter, cream, cheese and herbs. Add salt as needed.
For set polenta pour into a dish and refrigerate. When set cut and sear both sides in a sauté pan. Finish in oven to heat through if needed