Herbed Polenta – a delicious recipe with chicken stock, yellow cornmeal, Salt, unsalted butter, fresh sage, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring four-and-a-half cups of stock to a simmer in a heavy saucepan.
2
Add the cornmeal very slowly, stirring constantly.
3
The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist.
4
When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
5
Season to taste with salt and pepper and stir in the butter and herbs.
6
Serve at once.
7
The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it.
8
Reheat it gently, stirring constantly, then serve.
9
Serve with a generous dusting of the Parmesan cheese.
341
kcal
Calories
13
g
Fat
18
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 1/2 to 5 cups chicken stock, 1 1/2 cups yellow cornmeal, Salt and freshly ground black pepper, 2 tablespoons unsalted butter, and more.
Yes, Herbed Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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