Herb polenta

Yield: 8 servings

Measure Ingredient
1 teaspoon Olive oil
4 Cloves garlic; finely chopped
1 small Shallot; finely chopped
1 cup White wine
7 cups Water
2 cups Yellow cornmeal
1 teaspoon Coarse salt; or to taste
¼ cup Fresh parsley; chopped
1 tablespoon Fresh thyme leaves; chopped
1 teaspoon Fresh oregano; chopped
Freshly ground white pepper; to taste

Heat the olive oil in a large high pot over medium heat. Add the garlic and the shallot and cook until soft and translucent, 3 to 5 minutes.

Remove from heat add the white wine. Return to the heat and add the water.

Over high heat bring the mixture to a boil.

In a slow steady stream, add the cornmeal, stirring constantly. Reduce the heat to a simmer, and cook, stirring constantly with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes.

Add salt and chopped herbs. Taste and adjust for seasoning. For an extra special treat serve with freshly grated Parmesan.

Notes: Polenta is Italian cornmeal mush. It's really almost the same thing as grits -- a Southern staple. Instant polenta is available in many grocery stores; this recipe is for the "old-fashioned" kind. If you would prefer the instant polenta, simply cook according to package instructions, augmenting with the flavoring listed here. Simply subsitute the 1 cup of wine listed here for one of the cups of water required in the package instructions.

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MC formatted using MC Buster by Barb at PK Recipe by: Virginia Willis

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