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Parmesan Polenta Recipe

  • Ingredients: 33
  • Serves: 8

Parmesan polenta with chicken stock or canned low-salt chicken broth, yellow cornmeal, grated parmesan cheese, butter.

Ingredients

  • 9 1/2 cups chicken stock or canned low-salt chicken broth
  • 2 cups yellow cornmeal
  • 1 cup grated Parmesan cheese
  • 3 tbsps. butter

Spicy Peanut Sauce:

For vanilla chive sauce

  • 1 small carrot
  • 1 small celery rib
  • 1 small leek
  • 1 tbsp. olive oil
  • reserved lobster shells and body from bread pudding
  • 1 1/2 tbsps. coarsely chopped fresh tarragon sprigs
  • 1/4 cup brandy
  • 1/4 cup dry white wine
  • 3 cups water
  • a 2-inch pc. vanilla bean
  • 2 tsps. canned tomato purée
  • 1 cup heavy cream
  • 1 tbsp. finely chopped fresh chives

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal.

    For this step you will need

  2. Step 2 Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
  3. Step 3 Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper.

    For this step you will need

Nutrition information

Calories 341 Carbohydrates 42 g (14%)
Fat 12 g (19%) Protein 15 g (30%)
Saturated Fat 6 g (30%) Sodium 637 mg (27%)
Polyunsaturated Fat 1 g Fiber 2 g (6%)
Monounsaturated Fat 4 g Cholesterol 30 mg (10%)
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Parmesan Polenta Recipe

  • Ingredients: 21
  • Serves: 4

Parmesan polenta with nonstick vegetable oil spray, canned vegetable broth, yellow cornmeal, grated parmesan cheese.

Ingredients

  • Nonstick vegetable oil spray
  • 4 cups canned vegetable broth
  • 1 1/2 cups yellow cornmeal
  • 3/4 cup grated Parmesan cheese

For Indian pudding

  • 2 1/2 cups low-fat milk
  • 1/3 cup cornmeal
  • 1/3 cup unsulfured molasses
  • 3/4 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • 1 tbsp. unsalted butter

For dried-fruit compote

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Preheat oven to 375°F. Spray 8x8x2-inch glass baking dish with vegetable oil spray. Bring broth to boil in heavy medium saucepan over medium heat.

    For this step you will need

  2. Step 2 Gradually whisk in cornmeal. Continue to whisk until mixture is very thick, about 3 minutes. Mix in cheese.

    For this step you will need

Nutrition information

Calories 290 Carbohydrates 50 g (17%)
Fat 5 g (8%) Protein 9 g (19%)
Saturated Fat 2 g (12%) Sodium 1,171 mg (49%)
Polyunsaturated Fat 1 g Fiber 2 g (9%)
Monounsaturated Fat 2 g Cholesterol 10 mg (3%)
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