Creamy Parmesan Polentagrains, side dishes 1 1/2 cup water 1 cup yellow cornmeal 2 1/2 cup canned low-salt chicken 1 broth 1 cup parmesan cheese -- grated 1/4 cup whipping cream 2 tablespoon butter Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over. Recipe By : Bon Appetit Oct 1994 / Dona Kuryanowicz From: owner-Mc-Recipe@austin.Sierra.Co |
