Mike Lepizerra'S Polenta

• 1/4 cup virgin olive oil

1. Ingredientsrn1/4 cup virgin olive oilrn1/2 pound (2 sticks) unsalted butter (can cut down to 1 stick, 4 ounces.)rn1 1/2 to 2 tablespoons chopped garlicrn2 cups chicken stock, preferably homemade optional: can use part or all of any stock, including mushroomrn1 1/2 quarts half-and-half (yes!)rn2 1/2 cup waterrn1 1/2 to 2 teaspoons kosher saltrn12 turns of a pepper grinderrn1 teaspoon crushed red pepper flakesrn2 cups cornmeal Anson Mills preferred rnpinch sugar rn1 1/2 to 2 cups freshly grated high quality pecorino romano rn optional sliced and sauteed shiitakes or other mushroms
2. directionsrn1. Heat the oil and butter in a large, heavy stockpot. Add the garlic and saute over low heat until it is golden.rnrn2. Add the stock, half-and-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.rnrn3.. Very slowly, add the cornmeal, stirring constantly. Lower the heat to maintain a gentle boil. After all the cornmeal has been added,optional:add mushrooms now continue to stir until it is thick and creamy,and spoon can stand up straight in it about 20 minutes.rnrn4. Off the heat, stir in the sugar and Romano. Serve right away with any sauce or side of your choosing. I like it with braised short ribs, roast chicken or a killer red sauce. If you want to serve it with a rich dish, like osso bucco, use less butter and cream and more stock or water.rnrnrnrnnotes: I prefer stoneground cornmeal from traditional mills like Anson in South Carolina or Gray's in Rhode Island.rnrnSource: Cucina Simpaticarn

virgin olive oil

Taken from food52.com/recipes/26237-mike-lepizerra-s-polenta (may not work)