Creamy Polenta With Green Onions And Parsley

1. 1

   Bring 1 quart stock, 5 cups water and 2 teaspoons salt to boil in heavy 8-quart saucepan.

2. 2

   Whisk in cornmeal in thin stream,adjusting heat to maintain slow bubbles.

3. 3

   Stir polenta constantly with wooden spoon until sheets fall from lifted spoon, adding more stock if necessary to maintain creamy consistancy, about 30 minutes.

4. 4

   (Can be prepared 2 hours ahead. Cover surface with plastic and let stand at room temperature. Rewarm over low heat, stirring constantly. Thin with stock if necessary.).

5. 5

   Stir in green onion, butter,parsley, and pepper.

6. 6

   Taste and adjust seasoning.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.