Soft herbed polenta
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Whole milk |
1 | cup | Cold water |
½ | teaspoon | Salt |
1 | cup | Cornmeal |
4 | tablespoons | Unsalted butter -; (1/2 stick) |
3 | tablespoons | Freshly-grated Parmesan cheese |
3 | tablespoons | Chopped fresh herbs |
(such as thyme; parsley and chives) |
Directions
Combine the milk, water, salt, and cornmeal in a 2- or 3-quart heavy-bottomed saucepan. Stir with a whisk to eliminate any lumps. Heat just to a boil (but without scorching). Reduce the heat to very low and simmer the polenta for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of the cooking, the polenta is becoming too thick and heavy to stir, add one or more tablespoons of cold water to loosen the mixture enough to be able to stir it, and to maintain a creamy consistency.
Remove from the heat. Immediately add the butter, the Parmesan cheese, the herbs and stir quickly to incorporate. The polenta can now be served soft, similar to a porridge, to accompany meat or game. This recipe yields 4 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B06)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
Related recipes
- Maple roasted winter squash pie
- Meatless mince meat pie
- Melitzano salata
- New england pepper jelly glazed turkey
- Pan-fried pork fillet
- Pear fritters
- Pear pizza
- Polenta bread
- Polenta stuffing
- Quick mushroom and herb sauce
- Quick mustard-tarragon sauce
- Quick peppercorn sauce
- Raspberry french toast
- Roasted corn vegetarian chili
- Soft drinks
- Soft polenta
- Swiss style fondue
- Three cheese soft polenta
- Triple threat berry bread pudding
- Wild mushroom terrine