|I have always been wary of making polenta, I am not sure why. The best polenta I have ever had was at Block 7 Wine Company, which is a wine bar here in town. That is probably because it was heavily laced with white truffles. I will try this again, adding truffle oil to it and see if I like it as well. Miss F wouldn't eat a bite of the polenta, which was quite disappointing. I heavily adapted the recipe from Alton Brown, removing the unnecessary step of baking it in the oven for 40 minutes, it just didn't need it. It thickened up as soon as I whisked in the cornmeal.|
1 tablespoons olive oil
¼ cup finely chopped onion
1 clove garlic, finely minced
2 cups chicken stock or broth
½ cup coarse ground cornmeal
1 ½ tablespoons unsalted butter
¾ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ounce Parmesan, grated
In a large, saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once the mixture has thickened, add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan. Serve.
Adapted from Alton Brown
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