CREAMY PARMESAN POLENTA
Steps:
- 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.
CREAMY POLENTA
Steps:
- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
CREAMY GLUTEN-FREE POLENTA
This smooth and creamy side dish is an exellent variation to mashed potatoes or pasta. For a little extra flavour, try whisking in some grated zucchini or carrots, or even minced garlic with the cornmeal and salt.
Provided by katii
Categories Breads
Time 15m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat water to boiling in a saucepan.
- Gradually whisk in cornmeal and salt.
- Reduce heat and simmer, whisking constantly until thickened (about 10 minutes).
- Season to taste with pepper.
- Enjoy!
Nutrition Facts : Calories 1.2, Sodium 158.2, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
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