| 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 jarin@odyssee.net (JL) on Sep 3, 1999
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