Polenta with Fresh Herbs and White Cheddar Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled stone-ground corn grits. Ingredients:
6 2/3 cups canned low-salt chicken broth |
2 teaspoons minced fresh marjoram |
2 teaspoons minced fresh thyme |
2 teaspoons minced fresh sage |
1 garlic clove, minced |
1 teaspoon salt |
1 2/3 cups polenta (coarse cornmeal) |
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces) |
Directions:
1. Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
2. *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
|
|