This is from the new Ina Garten book "Barefoot Contessa at Home." I served it with seared diver scallops (great sale at The Market Place!). I made it ahead, at first intending to cut and saute it, but wound up re-heating it in the pot, whisking in extra chicken stock and it was just great.
serves 6
4 cups chicken stock
1 teaspoon minced garlic
1 cup yellow cornmeal
1/2 cup whipped cream cheese (I used 1/3 C. regular)
1/3 cup grated Parmesan, plus extra for serving
2 tablespoons good olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Heat the chicken stock in a medium 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 add the cornmeal, whisking constantly to prevent any lumps. Switch to a wooden spoon and simmer over very low heat, stirring almost constantly, for 7-10 minutes until thick. Be sure to scrape the bottom of the pan while stirring. Remove the polenta from heat and stir in the cream cheese, Parmesan, oilve oil, rosemary, salt & pepper. Stir until smooth and serve hot sprinkled with extra Parmesan cheese.
No comments:
Post a Comment