Creamy garlic polenta/patrick o'connell
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter; unsalted |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Garlic; minced |
| 1½ | cup | Heavy cream |
| 1½ | cup | Milk |
| 1½ | cup | Water |
| ⅛ | teaspoon | Cayenne |
| 1 | Whole bay leaf | |
| ½ | cup | Cornmeal; yellow |
| ½ | cup | Asiago Cheese; or Parmesan |
Directions
1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat.
Add the oil and garlic. Sweat the garlic for about 2 minutes, but don't let it brown.
2. Add the cream, milk, and water to the pan and increase the heat to high.
Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove the bay leaf.
3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, until the polenta begins to thicken. Stir in the cheese.
4. Pour the polenta out into a jelly-roll pan and keep warm until ready to serve.
Per serving: 395 Calories; 34g Fat (77% calories from fat); 9g Protein; 14g Carbohydrate; 113mg Cholesterol; 315mg Sodium NOTES : To serve: The polenta may be scooped warm onto serving plates or chilled, cut into shapes, and fried in olive oil.
Recipe by: Inn at Little Washington/tpogue@...
Posted to recipelu-digest Volume 01 Number 161 by Terry Pogue <tpogue@...> on Oct 25, 1997