Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Water |
¾ cup | Chicken broth |
½ cup | Yellow cornmeal |
¼ cup | Heavy cream |
¼ teaspoon | Salt |
1 small | Carrot; halved lengthwise |
\N \N | ; and sliced thin |
\N \N | ; crosswise |
⅓ cup | Thinly sliced red onion |
2 \N | Mushrooms; stems discarded and |
\N \N | ; the mushrooms |
\N \N | ; sliced thin |
1 \N | Garlic clove; minced |
1 tablespoon | Olive oil |
⅓ cup | Freshly grated Parmesan |
\N \N | A pinch of dried hot red pepper flakes; or to taste |
In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft. In a small heavy skillet saute the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.
Serves 2 generously.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.