Creamy Polenta with Balsamic Glaze
This delicious, easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated. —Sarah Vasques, Milford, New Hampshire
Test Kitchen tips
Ingredients
- 4 tablespoons butter, divided
- 1-1/2 cups half-and-half cream, divided
- 1 cup 2% milk
- 1/4 teaspoon salt
- 1/3 cup cornmeal
- 1 cup balsamic vinegar
- 1 tablespoon sugar
- 1/2 cup grated Parmesan cheese
Directions
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1In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes.
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2Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
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