2 teaspoons shallots, chopped
butter, as needed
2 pounds milk, white stock or water
6 ounces cornmeal, yellow or white
salt and pepper, to taste
Servings: 7
1. 1. Sauté the shallots in 1 tablespoon (15 milliliters) of butter for 30 seconds. Add the liquid and bring to a boil.
2. 2. Slowly add the cornmeal while stirring constantly to prevent lumps, then simmer for 30 minutes.
3. 3. Scrape the polenta into a buttered nonaluminum dish; spread to an even thickness with a spatula that has been dipped in water. Refrigerate the polenta until well chilled.
4. 4. To serve, unmold the polenta and cut into shapes. Sauté or grill the polenta for service, or sprinkle with grated Parmesan cheese and heat under a broiler or salamander.
5. Yield: 1 3/4 pounds (800 g)
butter, as needed
2 pounds milk, white stock or water
6 ounces cornmeal, yellow or white
salt and pepper, to taste
Servings: 7
1. 1. Sauté the shallots in 1 tablespoon (15 milliliters) of butter for 30 seconds. Add the liquid and bring to a boil.
2. 2. Slowly add the cornmeal while stirring constantly to prevent lumps, then simmer for 30 minutes.
3. 3. Scrape the polenta into a buttered nonaluminum dish; spread to an even thickness with a spatula that has been dipped in water. Refrigerate the polenta until well chilled.
4. 4. To serve, unmold the polenta and cut into shapes. Sauté or grill the polenta for service, or sprinkle with grated Parmesan cheese and heat under a broiler or salamander.
5. Yield: 1 3/4 pounds (800 g)
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