Compliments of: Acacia Larson MPH, RD, CD
1 1/2 Cups Bluebird Grain Farm’s Cracked Emmer
4 Cups Vegetable or Chicken Broth
2 Cups Water
1 Cup cubed or crumbled or 1 ½ Cups grated cheese (cheddar, fontina, gouda, anything you like but fontina is fabulous!)
Combine the cracked emmer, broth and water in a medium pot over high heat. Bring to a boil, stirring frequently. Then lower the heat to medium-low and simmer, stirring frequently, for 20 minutes or until thick and creamy. Turn off the heat and stir in the cheese to melt.
*Serve on the side or under any kind of braised, roasted or grilled meat or vegetable
*Fried Polenta leftovers: lightly oil a baking dish and pour in the polenta. Spread in an even layer to coat bottom of dish, then cover and refrigerate. Polenta will get firm, and can be cut into shapes and fried in a bit of oil for a crispy treat! Serve on their own, or with a sauce such as marinara.