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Receta Creamy Garlic Polenta/Patrick O'connell
by Global Cookbook

Creamy Garlic Polenta/Patrick O'connell
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Ingredientes

  • 1 Tbsp. Butter, unsalted
  • 1 Tbsp. Extra virgin olive oil
  • 1 tsp Garlic, chopped
  • 1 1/2 c. Heavy cream
  • 1 1/2 c. Lowfat milk
  • 1 1/2 c. Water
  • 1/8 tsp Cayenne
  • 1 whl bay leaf
  • 1/2 c. Cornmeal, yellow
  • 1/2 c. Asiago Cheese, or possibly Parmesan

Direcciones

  1. In a 2 qt heavy-bottomed saucepan, heat the butter over medium heat.
  2. Add in the oil and garlic. Sweat the garlic for about 2 min, but do not let it brown.
  3. Add in the cream, lowfat milk, and water to the pan and increase the heat to high.
  4. Add in the cayenne pepper and bay leaf. Let simmer for 5 min, then remove the bay leaf.
  5. Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, till the polenta begins to thicken. Stir in the cheese.
  6. Pour the polenta out into a jelly-roll pan and keep hot till ready to serve.
  7. NOTES : To serve: The polenta may be scooped hot onto serving plates or possibly chilled, cut into shapes, and fried in extra virgin olive oil.