I really feel sorry for those out there who think polenta is just cornmeal mush. They will never try a recipe like this and they may never get to enjoy the wonderful tastes and textures possible with polenta. But, we will.
INGREDIENTS
4 cups boiling water
1 cup polenta mix
1/2 cup whole milk (not reduced fat or non-fat)
1/2 cup half-and-half
1 tablespoon butter or butter substitute
1 cup grated Pecorino, Grana Padana or other hard Italian cheese
METHOD
In a medium sauce pan, bring the 4 cups of water to a boil and add the polenta mix, stirring constantly. Continue cooking and stirring over medium-high heat for 10 minutes. Gradually pour in the milk and half-and-half. Bring back to a boil and cook, stirring, for 10 more minutes over medium-high heat. Stir in the butter and cheese, remove from the heat, and let it rest for 4 to 5 minutes before serving. Leftovers may be refrigerated for 1 to 2 days.
Based on a recipe in Food and Wine magazine, April 2011
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