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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Chuck Roast With Porcini Mushrooms, a perfect combo! Ingredients:
9 cups water |
1 tablespoon salt |
2 1/2 cups yellow cornmeal or 2 1/2 cups polenta |
1 1/2 cups freshly grated parmesan cheese |
1 1/2 cups whole milk |
3/4 cup unsalted butter (cut into pieces) |
1/3 cup flat leaf parsley, chopped |
1 tablespoon fresh rosemary, finely chopped |
2 tablespoons fresh thyme, chopped |
3/4 teaspoon fresh ground black pepper |
Directions:
1. Bring water to a boil in a large, heavy pot.
2. Add the salt.
3. Gradually whisk in the cornmeal.
4. reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
5. Remove from heat.
6. Add the cheese, milk butter, herbs and pepper.
7. Stir until the butter and cheese melt.
8. Transfer the polenta to a bowl and serve.
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