Monday, February 18, 2013

Herbed Polenta

Polenta is so easy to make, and it is so delightful.  I love using herbs from the garden, especially rosemary, so this was a lot of fun to make.  It's relatively fast to make and is super yummy.






Herbed Polenta


Cook: roughtly 25 min
Yields :6 servings

Ingredients You'll Need:


  • 6 cups low sodium chicken broth
  • 1 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3/4 cup Parmesan(from shaker)
  • 3/4 cup 2% milk
  • 6 Tablespoons butter
  • 3 Tablespoons chopped fresh Italian parsley leaves
  • 1 Tablespoon finely chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon pepper


It's best to have everything pre-measured and ready to go. I generally try to do this on all recipes, but sometime I just forget and run around the kitchen in a panic trying to get things done while trying to do the recipe at the same time.  With the cornmeal needing to be stirred almost constantly, there will not be time measure it out on the fly. So do it now and save yourself a huge panic attack lol.

Directions:


  • Bring the chicken broth to a boil in a heavy large pan. Add 1 teaspoon salt. Gradually whisk in the cornmeal.
  • Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, for about 15 minutes.
  • Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. 
  • Transfer the polenta to a bowl and serve.  It will firm up as it cools.




recipe adapted from one found on cookingchanneltv



I've made this several times and am really happy with the results.  I hope you enjoy making it as much for your family as I have mine!

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