This is really for Denise and Sharon or anyone else who cooks for crowds - this polenta can be made ahead of time, warmed up and still be nice and creamy. It's perfect on a buffet.
CREAMY POLENTA
Serving Size : 8
1 clove garlic minced
1/2 c leek, chopped
1/2 c red onion, chopped
2 Tbsps EVO
4 c vege broth
1 tsp butter
1 c yellow polenta
1/2 c Ricotta cheese
1 oz Parmesan cheese
Salt, if needed
Saute garlic, leek & onion in EVO, in non-stick pan till they are golden.
Heat broth w/butter, whisk in cornmeal and simmer, stirring often for 15 min., or till thick.
Remove from heat and add the sauteed veggies, Ricotta, and Parmesan.
Add salt, if needed.
The Polenta can be prepped ahead of time, pour into a b. dish and chill.
Heat covered in a 350° oven for ~20 min., stir and add milk or cream if needed.
Continue heating for another 35-40 min. till heated thru.
- - - - - - - - - - - - - - - - - - -
CREAMY POLENTA
Serving Size : 8
1 clove garlic minced
1/2 c leek, chopped
1/2 c red onion, chopped
2 Tbsps EVO
4 c vege broth
1 tsp butter
1 c yellow polenta
1/2 c Ricotta cheese
1 oz Parmesan cheese
Salt, if needed
Saute garlic, leek & onion in EVO, in non-stick pan till they are golden.
Heat broth w/butter, whisk in cornmeal and simmer, stirring often for 15 min., or till thick.
Remove from heat and add the sauteed veggies, Ricotta, and Parmesan.
Add salt, if needed.
The Polenta can be prepped ahead of time, pour into a b. dish and chill.
Heat covered in a 350° oven for ~20 min., stir and add milk or cream if needed.
Continue heating for another 35-40 min. till heated thru.
- - - - - - - - - - - - - - - - - - -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com