Black Pepper and Parmesan Polenta (steam oven).

Recipe adapted from Roth Living “Black Pepper and Parmesan Polenta” by Allysa Adamson.

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Serves: 4-6
Time: 40 minutes

Ingredients:

1 cup polenta (also known as corn grits)

3 cups water

2 teaspoons salt

3 tablespoons butter, softened

1 cup parmesan cheese

1 1/2 cups whole milk, warmed

Freshly ground black pepper

Chives or green onions, thinly sliced for garnish

Instructions:

1.  Using a shallow ovenproof casserole dish (such as an 8x8 pan ), stir together polenta, water, and salt. Place in the steam oven on rack position 2. Select Steam Mode > 210° > Start. Let cook for 30 minutes.

2. When the polenta is done, remove from steam oven and add butter, parmesan cheese, 1 cup of the milk, and several cracks of black pepper. Vigorously stir until everything is thoroughly mixed in adding more milk as needed. The consistency of the polenta is up to you. Taste for seasoning adding more salt, black pepper, or parmesan cheese if desired. Top with chives or thinly sliced green onions.