Sunday, September 22, 2013

Positively Perfect Pesto Polenta!


I really enjoy slicing little cakes of tubed polenta and pan frying it until nice and crispy, but sometimes I want to whip up a pot of creamy, deliciously seasoned polenta and don't always have a box of cornmeal handy. Here's a sure fire way to make a luscious creamy polenta with lots of great flavor.

  • 1 (16-ounce) tube of polenta, cut into 1/2-inch diced cubes
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream (optional)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 teaspoons salted butter
  • 1/3 to 1/2 cup basil pesto (homemade or store bought)
  • salt and pepper to taste

Combine polenta, broth and wine in a medium saucepan over medium heat; cook 5 minutes or until smooth and hot, stirring with a whisk. Remove from heat; stir in remaining ingredients. Add salt and pepper to taste.

Sprinkle with additional grated cheese.

NOTES: I start with 1/3 cup pesto and more to taste.
You can make this recipe with a box of cornmeal. Just follow the directions on the box and then add the remaining ingredients.

No comments:

Post a Comment