| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
|
|
Soft Polenta |
| 4 |
|
Garlic cloves, minced |
| 1 |
ts |
Kosher salt |
| 3 |
c |
Arugula leaves, cleaned and trimmed |
| 1 |
c |
Heavy cream, hot |
| 2 |
oz |
Parmigiano-Reggiano, grated |
|
|
Black pepper in a mill |
INSTRUCTIONS
Cook the polenta and when it is nearly ready, place the garlic, salt, and 2
1/2 cups arugula in a food processor or blender and pulse until it is
evenly chopped. Add half the cream and process until it is well blended.
Add the remaining cream, pulse just enough to mix, transfer the sauce to a
small warm bowl, and stir in the grated cheese. Keep the sauce warm.
Pour the polenta onto individual serving plates-low soup plates are
ideal-and spoon the sauce over each portion. Quickly slice the reserved
arugula into thin strips and scatter over the surface. Add several turns of
black pepper and serve immediately.
Yield: 4 to 6 servings
NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8811
Posted to MC-Recipe Digest V1 #460 by Angele Freeman <jfreeman@netusa1.net>
on Jan 31, 1997.
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