 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 cup assorted fresh herb leaves (such as mint, tarragon, parsley and basil) |
1/4 cup corn oil |
2 tablespoons corn oil |
3 1/4 cups water |
1 cup yellow cornmeal |
1/3 cup whipping cream |
to taste cayenne pepper |
Directions:
1. Bring small pot of water to boil.
2. Add herbs and blanch 5 seconds.
3. Drain.
4. Refresh under cold water and drain.
5. Place herbs and oil in blender and puree. Cover; chill.
6. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
7. Cook until thickened, stirring often, about 5 minutes.
8. Add cream.
9. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
|
|