My friend made this recipe for a dinner she was hosting a while back. At that point I had not had polenta in years and I realized I was missing out. This polenta was delicious. She served it with roasted brussel sprouts and salmon. I've made this roast chicken before and other times with a poached on top. The Parmesan in this recipe gives the polenta its flavor. I tend to eat way too much of this when I cook it, but it's hard to resist. This is also a very easy side dish and it works great for yourself and is also nice enough to serve for guests. You can make this look nicer by adding a sprinkle of freshly ground pepper and some shaved Parmesan on top.
Recipe from Goop
1 cup instant polenta
4 cups turkey or chicken stock
½ cup grated Parmesan cheese
Salt and pepper, to season
Bring your chicken stock to a boil. Lower the heat to medium and whisk in the polenta. Keep whisking for 2 to 3 minutes until the polenta is cooked and has a creamy and smooth texture and most of the chicken stock is absorbed. Remove from heat and whisk in the cheese. Season with salt and pepper and enjoy.
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