| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
c |
Yellow cornmeal |
| 2 1/2 |
c |
Canned low-salt chicken broth |
| 1 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Whipping cream |
| 2 |
tb |
Butter; (1/4 stick) |
INSTRUCTIONS
Combine water and cornmeal in small bowl. Bring broth to boil in heavy
large saucepan. Gradually add cornmeal mixture, stirring until well
blended. Reduce heat to low and simmer until polenta is very thick,
stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream
and butter. Season to taste with salt and pepper. Transfer polenta to
serving bowl. Sprinkle remaining 1/2 cup cheese over.
Serves 6.
Bon Appetit October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”