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Sunday, April 15

Creamy polenta

Chicken broth
3 ¾ cups

Pepper, freshly ground

Cornmeal, medium or coarse grind
1 cup
Butter, unsalted, room temperature
2 tablespoons
Parmesan cheese, grated (optional)
3 tablespoons
  1. In a saucepan, bring the broth to a boil over high heat.
  2. Whisking constantly, very slowly pour the cornmeal into the boiling water.
  3. Bring just to a simmer, reduce the heat to low, and cook, whisking constantly, for 5 minutes.
  4. Cover and continue to cook, stirring frequently with a wooden spoon and taking care to scrape the bottom of the pan, until the polenta is thick and creamy, about 20 to 30 minutes.
  5. Stir in the butter and cheese, and season to taste with salt and pepper.
Recipe from Williams-Sonoma Essentials of Slow Cooking.

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