Polenta With Fresh Herbs And White Cheddar Cheese Recipe - Cooking Index
Polenta With Fresh Herbs And White Cheddar Cheese Recipe - Cooking Index
Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."
Courses: Side dish| 6 6.6666666666667E+14/1.0E+15 cups | 1580ml | Canned low-salt chicken broth |
| 2 teaspoons | 10ml | Minced fresh marjoram |
| 2 teaspoons | 10ml | Minced fresh thyme |
| 2 teaspoons | 10ml | Minced fresh sage |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Salt |
| 1 2/3 cups | 104g / 3.7oz | Polenta (coarse cornmeal) - see * Note |
| 1 1/2 cups | 219g / 7.7oz | Grated sharp white cheddar cheese - (packed), abt 6 oz |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
This recipe yields 6 side-dish servings.
Source:
Bon Appetit, September 1999
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