| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mike04 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Whole milk |
| 1 |
c |
Cold water |
| 1/2 |
ts |
Salt |
| 1 |
c |
Cornmeal |
| 4 |
tb |
Unsalted butter -; (1/2 stick) |
| 3 |
tb |
Freshly-grated Parmesan cheese |
| 3 |
tb |
Chopped fresh herbs |
|
|
(such as thyme; parsley and chives) |
INSTRUCTIONS
Combine the milk, water, salt, and cornmeal in a 2- or 3-quart
heavy-bottomed saucepan. Stir with a whisk to eliminate any lumps. Heat
just to a boil (but without scorching). Reduce the heat to very low and
simmer the polenta for 25 minutes, stirring occasionally with a wooden
spoon. If, near the end of the cooking, the polenta is becoming too thick
and heavy to stir, add one or more tablespoons of cold water to loosen the
mixture enough to be able to stir it, and to maintain a creamy consistency.
Remove from the heat. Immediately add the butter, the Parmesan cheese, the
herbs and stir quickly to incorporate. The polenta can now be served soft,
similar to a porridge, to accompany meat or game. This recipe yields 4
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B06)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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