Fresh Parmesan Polenta
From shandy 13 years agoIngredients
- ■6 cups chicken or vegetable stock (you may need a bit more, so I recommend to have at least an additional 1 cup of stock to the side, you can also use warm milk) shopping list
- ■2/3 cups instant polenta *(the book called for 2 1/3 cups of polenta, I used only 2/3 cups) shopping list
- ■2 tbsp butter shopping list
- ■¾ cup freshly grated Parmesan, plus more to serve shopping list
- ■salt and freshly ground black pepper - taste it before seasoning, since the chicken/vegetable stock is already giving it quite a bit of flavor and you don’t want to over salt it. shopping list
How to make it
- 1.In a large saucepan, heat the stock over high heat until almost boiling.
- 2.Gradually whisk in the polenta, then continue to whisk about 3 minutes (it may be done faster), until the mixture is thick and soft. Take off the heat and continue to mix, if you see that is drying up, add a little more stock or milk, if necessary to make it smoother.
- 3.Stir in the butter and Parmesan, and season with salt and pepper. Serve immediately.
The Rating
Reviewed by 1 people-
I added some sun dried tomatoes and pine nuts to this, I also chilled it and sliced it, then was able to use it with a some portabella mushroom burgers. Thanks for the wonderful recipe :)
rachpj in Dallas loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments