| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Misc | 4 | servings | |
INGREDIENTS
| 1 | c | Assorted fresh herb leaves; (such as mint, tarragon, parsley and basil) |
| 1/4 | c | Plus 2 Tbsp corn oil |
| 3 1/4 | c | Water |
| 1 | c | Yellow cornmeal |
| 1/3 | c | Whipping cream |
| Cayenne pepper |
INSTRUCTIONS
Bring small pot of water to boil. Add herbs and blanch 5 seconds. Drain. Refresh under cold water and drain. Place herbs and oil in blender and puree. Cover; chill. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Cook until thickened, stirring often, about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit, June 92 Serve With: meats, roasts Converted by MM_Buster v2.0m. Posted to MM-Recipes Digest by [email protected] (JL) on Sep 3, 1999
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