Herbed polenta

Yield: 4 servings

Measure Ingredient
1 cup Assorted fresh herb leaves; (such as mint, tarragon, parsley and basil)
¼ cup Plus 2 Tbsp corn oil
3¼ cup Water
1 cup Yellow cornmeal
⅓ cup Whipping cream
Cayenne pepper

Bring small pot of water to boil. Add herbs and blanch 5 seconds. Drain.

Refresh under cold water and drain. Place herbs and oil in blender and puree. Cover; chill. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Cook until thickened, stirring often, about 5 minutes.

Add cream. Stir in ¼ cup herb puree. Season polenta with salt and cayenne.

Serves: 4

Source: Bon Appetit, June 92

Serve With: meats, roasts

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Posted to MM-Recipes Digest by jarin@... (JL) on Sep 3, 1999

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