Yield: 4 servings
|1 cup||Assorted fresh herb leaves; (such as mint, tarragon, parsley and basil)|
|¼ cup||Plus 2 Tbsp corn oil|
|1 cup||Yellow cornmeal|
|⅓ cup||Whipping cream|
|\N \N||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.
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