| 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
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