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Ingredientes
- 5 Tbsp. butter
- 1/4 c. finely minced shallots
- 2 Tbsp. finely minced fresh ginger
- 1 c. medium-grain polenta or possibly yellow cornmeal
- 1/4 c. diced preserved lemons, pulp and rinds
- 4 c. chicken stock or possibly low-sodium canned broth
- Â Â Salt and freshly grnd black pepper to taste
Direcciones
- Preheat oven to 325 degrees. Heat a large oven-proof saucepan over medium heat. Add in 1 Tbsp. butter and swirl to coat the bottom of the pan. Add in shallots and ginger, and saute/fry, stirring, till soft, about 6 min.
- Add in polenta, preserved lemon and stock. Season with salt and pepper, stir well, mix in remaining butter and cover tightly with foil. Transfer to oven and bake till liquid is absorbed, 45 min to 1 hour. Correct seasonings and serve. This is great with roast chicken or possibly almost any kind of stew or possibly braised meat or possibly poultry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1091g | |
| Calories 618 | |
| Calories from Fat 516 | 83% |
| Total Fat 58.74g | 73% |
| Saturated Fat 36.8g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 1910mg | 80% |
| Potassium 977mg | 28% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 0.93g | 1% |
| Protein 11.46g | 18% |
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