| 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.
A Message from our Provider:
“Jesus: Amazing love”