Herbed Polenta

Submitted by Jacques Lorrain

• Ingredients: 7
• Serves: 4

ingredients

• 1 cup assorted fresh herb leaves (such as mint, tarragon, parsley and basil)
• 1⁄4 cup corn oil
• 2 tablespoons corn oil
• 3 1⁄4 cups water
• 1 cup yellow cornmeal
• 1⁄3 cup whipping cream
• to taste cayenne pepper

directions

1. Bring small pot of water to boil.
2. Add herbs and blanch 5 seconds.
3. Drain.
4. Refresh under cold water and drain.
5. Place herbs and oil in blender and puree. Cover; chill.
6. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
7. Cook until thickened, stirring often, about 5 minutes.
8. Add cream.
9. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

Reviews

[HS Kinn]

So yummy! I ended up adding another cup of cornmeal, because I wanted it a bit thicker, and I subbed Silk Soy Creamer for the whipping cream. It was delicious! I used it to stuff acorn squash. :D Oh, and it makes a big batch.

 

[Missy Wombat]

Very quick [about 15 minutes all up]. I used basil for my herbs and quite enjoyed this. It definitely needs the salt and I omitted the cayenne because I was out. My toddler was happy to try this too.