Creamy Baked Polenta With Herbs And Green Onions Recipe - Cooking Index
Creamy Baked Polenta With Herbs And Green Onions Recipe - Cooking Index
| 6 cups | Water | |
| 1 1/2 cups | Polenta (coarse cornmeal) | |
| = (or yellow cornmeal) | ||
| 2 teaspoons | Salt | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 2 tablespoons | Butter - (1/4 stick) | |
| 4 | Green onions - thinly sliced | |
| 3 tablespoons | Minced fresh Italian parsley | |
| 1 1/2 teaspoons | Minced fresh thyme | |
| 1/4 cup | Whipping cream | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 cup | Grated dry Jack cheese or | |
| Freshly-grated Parmesan cheese | ||
| 1 teaspoon | Grated lemon peel |
Preheat oven to 350 degrees. Pour 6 cups water into 13- by 9- by 2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
Meanwhile, melt butter in small skillet over medium heat. Add green onions and saute 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.
This recipe yields 6 servings.
Source:
Bon Appetit, April 2001
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