Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 3 cups water 1 cup whole milk or cream 1 cup coarse-ground polenta or cornmeal 1/2 teaspoon salt 1 Tablespoon unsalted butter 1/2 cup finely chopped herbs (try rosemary, thyme and sage—save the parsley for garnish) 2 ounces grated Parmesan DIRECTIONS In a large saucepan, whisk together water, milk, polenta and salt. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until very thick. Remove from heat and stir in remaining ingredients. Serve hot directly from the pot as a side dish OR bake in a buttered casserole for 30 minutes in a 350 degree oven. Cover and refrigerate leftovers. NOTE: Set aside 2 cups of polenta so you have enough leftovers to make Vegetable Cobbler. Copyright © 2015 Stefanie Samara Hamblen |
