 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
One of my co-workers had a baby, so we all pitched in to help feed them for the first week or so. My husband made his legendary grilled pork chops, and I supplemented those with steamed Swiss chard and this polenta. Read more . I will admit (quite humbly) that we have never prepared a meal that was restaurant-grade until we made this. Thank you to Tyler Florence for the inspiration. Ingredients:
1 c. polenta or cornmeal (yellow or white doesn't matter) |
1 c. heavy whipping cream |
2 c. milk |
4 fresh rosemary sprigs |
3 cloves fresh garlic (crushed) |
1 c. chicken stock (boiling) |
3 tbsp butter |
1/2 c. finely grated parmesan |
sea salt |
fresh cracked pepper |
3-quart saucepan |
1 c. microwave safe measuring cup or dish |
Directions:
1. In the saucepan, over medium heat, bring the milk, cream, rosemary and garlic to a simmer.
2. Shut off the heat to let steep for 45 minutes.
3. Strain the milk mixture and discard the rosemary and garlic.
4. Bring the milk mixture back up to a simmer and gradually pour in the polenta in a slow, steady stream, whisking constantly.
5. Once the milk is completely absorbed, lower the heat and continue to cook, whisking constantly, until the mixture is very thick.
6. Put the chicken stock in the microwave safe dish, and put in the microwave on high for 5 minutes, or until just boiling.
7. Add the chicken stock to the milk mixture, whisking constantly, cook for another 5 minutes, or until the stock is absorbed.
8. If the polenta is too thick (it should be like creamy mashed potatoes) then add more milk and chicken stock in equal proportions.
9. Add the butter and Parmesan and mix until well blended.
10. Add salt and pepper to taste.
|
|