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 |
| \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.
Serves: 4
Source: Bon Appetit, June 92
Serve With: meats, roasts
Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest by jarin@... (JL) on Sep 3, 1999