If you’re looking to try something new for dinner, be sure to check out this recipe from Chef Bill Fuller!

Creamy Buttermilk Polenta and Red Sauce

  • 6 C. Buttermilk, whole milk or water
  • 1 C. Stone-ground polenta
  • 4 Tbs. Unsalted butter
  • ½ C. Grated parmesan cheese
  • 1 qt. Good tomato sauce
  • Salt and pepper

1. Heat the liquid in a large pot to boiling.

2. Add the polenta in a stream, whisking constantly until all the polenta is incorporated.

3. Turn the heat to very low and cook until all of the polenta is tender — with stone-ground polenta, the size of the grain will vary, and larger pieces will take longer to cook than small ones. The cooking time should be 45-60 minutes; stir frequently endlessly with a wooden spoon.

4. While finishing polenta, bring sauce to a simmer.

5. Stir in 2 Tbs. butter and Parmesan, season with salt and pepper.

6. Finish sauce by whisking in remaining 2 Tbs. butter and adjust seasonings.

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