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.
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