Rosemary Polenta

1. 1

   In a medium saucepan, combine the stock, rosemary, and butter and bring to a boil over high heat.

2. 2

   Slowly whisk in the cornmeal until thick and bubbly, boil 1 to 2 minutes, whisking continuously, until smooth, thick, and soft.

3. 3

   Whisk in the oil and cream and bring to a boil.

4. 4

   Remove from the heat and season with salt and pepper.

5. 5

   Keep the polenta warm over low heat, stirring occasionally, or in a stainless-steel bowl, covered with plastic wrap, set in a warm spot, until ready to serve.

6. 6

   Variations:

7. 7

   For rosemary, substitute fresh oregano.

8. 8

   For Chicken Stock, substitute Vegetable Stock or water.

9. 9

   Serve instead of pasta or rice with:

10. 10

    Simple Roasted Chicken

11. 11

    Saddle of Lamb

12. 12

    For an all-vegetable meal, serve with:

13. 13

    Ratatouille

14. 14

    Confit Bayaldi

15. 15

    Individual Tians of Summer Vegetables

16. 16

    Roasted Fennel, Tomatoes, and Olives

* Per serving · 4 servings · Values may vary.

No additional tips available.