I could eat this Creamy Herbed Polenta recipe for breakfast, lunch or dinner. As a young girl, my mom would prepare unseasoned polenta, allow it to get firm and fry if for breakfast. We would enjoy it with a drizzle of honey and a bit of butter, it was heavenly. You can get so creative with this recipe. If you prefer it extra creamy try substituting one third of the broth for milk or cream. That’s just the beginning. Have fun!
The polenta can be served immediately, while still creamy and smooth. You can also allow it to cool and sauté it until the edges get golden and crispy. If you decide to try the sautéing method spoon the polenta into a greased pie dish, cover and cool in the refrigerator. Slice into personal serving sized pieces and sauté in butter or olive oil until each side is golden.