Mike Lepizzera'S Polenta Recipe

Name: Mike Lepizzera'S Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup virgin olive oil; 1/2 lb unsalted butter; 2 Tbs chopped garlic; 2 cups chicken stock; 1 1/2 quarts half & half; 1 1/2 -2 tsp kosher salt; 12 turns of pepper grinder; 1 tsp crushed red pepper flakes; 2 cups cornmeal; pinch sugar; 1 1/2-2 cups freshly grated Pecorino Romano

Servings: persons

1/4 cup virgin olive oil
1/2 lb unsalted butter
2 Tbs chopped garlic
2 cups chicken stock
1 1/2 quarts half & half
1 1/2 -2 tsp kosher salt
12 turns of pepper grinder
1 tsp crushed red pepper flakes
2 cups cornmeal
pinch sugar
1 1/2-2 cups freshly grated Pecorino Romano

1
1. Heat oil and butter in a large, heavy stockpot. Add the garlic and saute over low heat until it is golden.
2
2. Add the stock, half & half, 2 1/2 cups of water, salt, and black and red peppers, and stir to combine. Raise the heat and bring to a boil.
3
3. Very slowly, add the cornmeal, stirring constantly. Lower the heat to maintain a gentle boil. After all the cornmeal has been added, continue to stir until it is thick and creamy, about 20 minutes.
4
4. Off the heat, stir in the sugar and Romano. Serve right away with the short ribs recipe. Also great accompaniment to grilled sausage.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup virgin olive oil, 1/2 lb unsalted butter, 2 Tbs chopped garlic, 2 cups chicken stock, and more.

Yes, Mike Lepizzera'S 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.

Mike Lepizzera'S Polenta

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