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CATEGORY CUISINE TAG YIELD
Meats, Dairy December 19 1 servings

INGREDIENTS

1 c Water
3/4 c Chicken broth
1/2 c Yellow cornmeal
1/4 c Heavy cream
1/4 ts Salt
1 sm Carrot; halved lengthwise
; and sliced thin
; crosswise
1/3 c Thinly sliced red onion
2 Mushrooms; stems discarded and
; the mushrooms
; sliced thin
1 Garlic clove; minced
1 tb Olive oil
1/3 c Freshly grated Parmesan
A pinch of dried hot red pepper flakes; or to taste

INSTRUCTIONS

In a 2-quart microwave-safe round glass casserole with a lid stir together
the water, the broth, the cornmeal, the cream, and the salt and microwave
the mixture, covered, at high power (100%), stirring every 2 minutes, for 6
minutes, or until the cornmeal is cooked but the mixture is still soft. In
a small heavy skillet saute the carrot, the onion, the mushrooms, and the
garlic in the oil over moderately high heat, stirring frequently, for 3
minutes, or until the vegetables are crisp-tender and golden, and stir into
the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.
Serves 2 generously.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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