Creamy Parmesan Polenta
From twohot 10 years ago
- 30mins to make
- Serves 6
I used store bought chicken stock and sour cream instead of creme fraiche and it was still the best polenta I ever had.
Ingredients
- 4 cups chicken stock, preferably homemade shopping list
- 2 teaspoons minced garlic (2 cloves) shopping list
- 1 cup yellow cornmeal, preferably stone-ground shopping list
- 1 tablespoon kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 cup freshly grated parmesan cheese, plus extra for serving shopping list
- 1/4 cup creme fraiche shopping list
- 2 tablespoons (1/4 stick) unsalted butter shopping list
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/creamy-parmesan-polenta-recipe/index.html?oc=linkback shopping list
How to make it
- Directions
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/creamy-parmesan-polenta-recipe/index.html?oc=linkback
People Who Like This Dish 3
- Redsfantracy Lexington, KY
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- ducky20536 Nowhere, Us
- twohot Montreal, CANDADA
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