 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 cups chicken broth |
2 cups whipping cream |
2 tablespoons old bay seasoning |
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
2 (6-ounce) cans crabmeat, drained |
1 cup asiago cheese |
1/4 cup butter or margarine |
horseradish cream |
Directions:
1. Bring first 3 ingredients to a boil in a saucepan over medium-high heat. Gradually whisk in cornmeal and flour; cook mixture, whisking constantly, 10 to 12 minutes.
2. Remove from heat, and stir in crabmeat and Asiago cheese. Pour mixture into a greased 9-inch loafpan, and chill 8 hours.
3. Unmold and cut polenta into 1/2-inch slices. Cut each slice into 2 triangles.
4. Melt 2 tablespoons butter in a large skillet over medium-high heat; cook half of polenta triangles in melted butter until lightly browned, turning triangles once. Repeat procedure with remaining 2 tablespoons butter and polenta triangles. Serve polenta with Horseradish Cream.
5. *Note: Mild Cheddar or Edam cheese may be substituted.
|
|