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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Makes use of the microwave oven. Ingredients:
1 cup water |
3/4 cup chicken broth |
1/2 cup yellow cornmeal |
1/4 cup heavy cream |
1/4 teaspoon salt |
1 small carrot, halved lengthwise and sliced thin crosswise |
1/3 cup thinly sliced red onion |
2 mushrooms, stems discarded and the mushrooms sliced thin |
1 garlic clove, minced |
1 tablespoon olive oil |
1/3 cup freshly grated parmesan |
a pinch of dried hot red pepper flakes, or to taste |
Directions:
1. In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft. In a small heavy skillet sauté the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.
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