Mike Lepizzera'S Polenta

• 1/4 cup virgin olive oil
• 1/2 lb unsalted butter
• 2 Tbs chopped garlic
• 2 cups chicken stock
• 1 1/2 quarts half & half
• 1 1/2 -2 tsp kosher salt
• 12 turns of pepper grinder
• 1 tsp crushed red pepper flakes
• 2 cups cornmeal
• pinch sugar
• 1 1/2-2 cups freshly grated Pecorino Romano

1. 1. Heat oil and butter in a large, heavy stockpot. Add the garlic and saute over low heat until it is golden.
2. 2. Add the stock, half & half, 2 1/2 cups of water, salt, and black and red peppers, and stir to combine. Raise the heat and bring to a boil.
3. 3. Very slowly, add the cornmeal, stirring constantly. Lower the heat to maintain a gentle boil. After all the cornmeal has been added, continue to stir until it is thick and creamy, about 20 minutes.
4. 4. Off the heat, stir in the sugar and Romano. Serve right away with the short ribs recipe. Also great accompaniment to grilled sausage.

virgin olive oil, unsalted butter, garlic, chicken stock, kosher salt, turns of pepper grinder, red pepper, cornmeal, sugar, freshly grated pecorino

Taken from www.epicurious.com/recipes/member/views/mike-lepizzeras-polenta-1272384 (may not work)