| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Inn at litt, Recipelu |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter; unsalted |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Garlic; minced |
| 1 1/2 |
c |
Heavy cream |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Water |
| 1/8 |
ts |
Cayenne |
| 1 |
|
Whole bay leaf |
| 1/2 |
c |
Cornmeal; yellow |
| 1/2 |
c |
Asiago Cheese; or Parmesan |
INSTRUCTIONS
1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat.
Add the oil and garlic. Sweat the garlic for about 2 minutes, but don't let
it brown.
2. Add the cream, milk, and water to the pan and increase the heat to high.
Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove
the bay leaf.
3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin
stream. Cook, stirring constantly with a wooden spoon, until the polenta
begins to thicken. Stir in the cheese.
4. Pour the polenta out into a jelly-roll pan and keep warm until ready to
serve.
Per serving: 395 Calories; 34g Fat (77% calories from fat); 9g Protein; 14g
Carbohydrate; 113mg Cholesterol; 315mg Sodium
NOTES : To serve: The polenta may be scooped warm onto serving plates or
chilled, cut into shapes, and fried in olive oil.
Recipe by: Inn at Little Washington/tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 161 by Terry Pogue
<tpogue@idsonline.com> on Oct 25, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”