*  Exported from  MasterCook Mac  *

               Creamy Garlic Polenta (Patrick O'Connell)

Recipe By     : Inn at Little Washington
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tb            Unsalted butter
  1      tb            Olive oil
  1      ts            Garlic -- minced
  1 1/2  c             Heavy cream
  1 1/2  c             Milk
  1 1/2  c             Water
    1/8  ts            Cayenne
  1                    Bay leaf
    1/2  c             Yellow corn meal
    1/2  c             Asiago or parmesan cheese

In a 2 qt heavy-bottomed saucepan, melt the butter over medium heat.
Add the oil and garlic. Sweat the garlic for about 2 minutes, but
don't let it brown.

Add the cream, milk, and water to the pan and increase the heat to
high. Add the cayenne pepper and bay leaf. Let simmer for 5 minutes,
then remove the bay leaf.

Whisking constantly, pour the cornmeal into the boiling liquid in a
thin stream. Cook, stirring constantly with a wooden spoon, until the
polenta begins to thicken. Stir in the cheese.

Pour the polenta out into a jelly-roll pan and keep warm until ready
to serve.

To Serve:

The polenta may be scooped warm onto serving plates or chilled, cut
into shapes, and fried in olive oil.

Typed by: [email protected]


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.