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This Italian cornmeal dish has many uses and variations. It can be served freshly cooked, as a casserole, or as we have here - cooled, cut and heated as an appetizer or hors d'oeuvre. Traditionally, polenta would be made with whole milk, gobs of butter and parmesan cheese. We've lightened it up by using chicken stock, less butter, and parmesan cheese but a smaller amount of the best variety. The flavour has been intensified by our Herbs from Provence and Sun Dried Tomato Sauce. |
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| 4 Cups | Chicken Stock - if you don't make your own stock, use a canned chicken or vegetable broth, or water | ||
| 1 Tsp | Salt, to taste | ||
| 1 Cup | Cornmeal | ||
| 1/4 Cup | Butter, unsalted | ||
| 1/4 Cup | Parmesan Cheese, freshly grated (try to use Parmigiano-Reggiano as it has intense flavour) | ||
| 1 Tbsp | Herbs from Provence | ||
| 1 Cup | Sun Dried Tomato Sauce | ||
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| QUICK METHOD: Combine the stock, salt, and cornmeal. Stir and bring to a boil. Reduce the heat and continue stirring until the mixture has thickened and leaves the sides of the pan (20 minutes). Proceed to STEP 1 or TIMELY, BUT BEST METHOD: In a double boiler, on medium heat combine the chicken stock, salt and cornmeal. Stir until smooth. Cover the polenta and cook over simmering water until it becomes thick and smooth (1 1/2 hours). During cooking stir the polenta frequently. Proceed to STEP 1
Serves 10. |
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