| Recipe: |
Based on a recipe from Giada De Laurentiis at foodnetwork.com
3 cups water
1 t. salt, plus extra for seasoning
120 grams yellow cornmeal or polenta
1/2 c freshly grated Parmesan
1/2 c whole milk, at room temperature
2.5 T butter, at room temperature, cut into 1/2-inch pieces
2 green onions, white and green parts chopped to 1/8"-1/4" pieces
Freshly ground black pepper
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and green onions. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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1.5 times the above amounts/small dinner-party sized batch :-)
4.5 cups water
1.5 t. salt, plus extra for seasoning
1.25 c yellow cornmeal or polenta
3/4 c freshly grated Parmesan
3/4 c whole milk, at room temperature
4 T butter, at room temperature, cut into 1/2-inch pieces
1-2 green onions, white and green parts chopped to 1/8"-1/4" pieces
Freshly ground black pepper |