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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from Alton Brown's show 'Good Eats'. It makes a very creamy and flavorful polenta without using too much cheese. While this is fabulous freshly made, I wouldn't recommend making in advance. When reheated, it seems grainier than when fresh. Ingredients:
2 tablespoons olive oil |
3/4 cup finely chopped red onion |
2 garlic cloves, finely minced |
1 quart chicken stock |
1 cup coarse ground cornmeal |
3 tablespoons unsalted butter |
1 1/2 teaspoons kosher salt |
1/4 teaspoon fresh ground pepper |
2 ounces parmesan cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. In large, oven-safe saucepan heat the olive oil over medium heat.
3. Add the red onion and salt. Saute until onions begin to turn translucent.
4. Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
5. Turn the heat up to high & add the chicken stock. Bring to a boil.
6. Gradually add the cornmeal while continually whisking.
7. Cover the saucepan and place in the oven.
8. Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
9. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
10. Add the parmesan.
11. Serve.
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