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Rosemary Polenta

This image courtesy of Shutterstock

Although polenta, the rich cornmeal porridge, is northen Italian in origin, it is widely enjoyed in Provence. Fresh herbs add an interesting dimension, and this creamy, soft version is fragrant with fresh rosemary. It provides the underpining for swordfish with rosemary polenta. Tomatoes, and full-flavored meat and fish dishes. Polenta holds its heat well. It can be prepared up to an hour ahead of serving and placed in a covered bowl on a warm part of your stove.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish, starch

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturecreamy, herby, rich

Ingredients

  • 2 cups Chicken Stock or low-salt canned chicken broth
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon salted butter
  • 1/3 cup plus 1 tablespoon fine yellow cornmeal
  • 2 tablespoons extra virgin olive oil
  • ΒΌ cup heavy cream
  • Kosher salt and freshly ground black pepper

Instructions

  1. In a medium saucepan, combine the stock, rosemary, and butter and bring to a boil over high heat. Slowly whisk in the cornmeal until thick and bubbly, boil 1 to 2 minutes, whisking continuously, until smooth, thick, and soft. Whisk in the oil and cream and bring to a boil. Remove from the heat and season with salt and pepper. Keep the polenta warm over low heat, stirring occasionally, or in a stainless-steel bowl, covered with plastic wrap, set in a warm spot, until ready to serve.

  2. Variations:

  3. For rosemary, substitute fresh oregano.

  4. For Chicken Stock, substitute Vegetable Stock or water.

    Serve instead of pasta or rice with:

  5. Simple Roasted Chicken

  6. Saddle of Lamb

    For an all-vegetable meal, serve with:

  7. Ratatouille

  8. Confit Bayaldi

  9. Individual Tians of Summer Vegetables

  10. Roasted Fennel, Tomatoes, and Olives

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