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Ingredients
4 ½ to 5 cups chicken stock
1 ½ cups yellow cornmeal
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon minced fresh sage or ½ teaspoon dried
2 teaspoons minced fresh parsley
¼ cup freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
39 grams carbs; 20 milligrams cholesterol; 275 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 2 grams fiber; 562 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Step 2
Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Step 3
Serve with a generous dusting of the Parmesan cheese.
Private Notes
Comments
Picante Pecan Polenta
8 cups water
3 cups (12 ounces) yellow cornmeal
2 cup (8 ounces) pecan halves
2 teaspoon salt
2 tablespoon oil (hazelnut)
1 celery stick, chopped
2 red chiles
1 garlic clove
This is melt-in-your-mouth luscious and worth the trouble. It took more than 15 minutes for all the grits to soften and the entire thing to combine into a "porridge," more like 30-40. And as warned in other polenta recipes, this is labor-intensive, with a fair bit of stirring with a wooden spoon. But I already had a lamb stew simmering away on another burner so didn't mind the stirring. Note: instead of dusting the Parmesan on top, I stirred it in along with the butter and herbs.