Warm Polenta with Cinnamon

Ingredients

• 1 cup yellow cornmeal, preferably coarse-grind
• 4 cups whole milk, divided
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• Zest of 1 orange

Method

1. 1Bring 2 cups of the milk to a gentle simmer in a heavy-bottomed saucepan over medium heat.
2. 2Whisk the cornmeal and remaining 2 cups of cold milk in a separate bowl to create a smooth slurry, ensuring no lumps remain.
3. 3Pour the milk-cornmeal slurry into the simmering milk while whisking constantly to prevent clumping.
4. 4Reduce heat to low and stir frequently with a wooden spoon, allowing the polenta to cook for 20 minutes until it thickens and pulls away from the sides of the pan.
5. 5Stir in the heavy cream, cinnamon, nutmeg, salt, and orange zest, cooking for another 5 minutes until the mixture is glossy and cohesive.
6. 6Remove from heat and vigorously whisk in the butter and honey until fully incorporated and the texture is silky smooth.
7. 7Transfer to a serving bowl or individual ramekins immediately while hot, as polenta firms significantly upon cooling.

Nutrition per serving