Toasted Herbed Polenta

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<mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " >

<Summ>

<Nam>

Toasted Herbed Polenta

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<RcpE name= " Toasted Herbed Polenta " author= " Michael Lomonaco " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Toasted Herbed Polenta

 

Recipe By :Michael Lomonaco

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole milk

1 cup cold water

1/2 teaspoon salt

1 cup cornmeal

1/2 stick unsalted butter -- (4 tablespoons)

1/4 cup freshly grated Parmesan cheese -- plus 2 tablespoons

1/4 cup fresh herbs -- chopped (thyme, oreg

 

Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed

saucepan. Stir with a fork to eliminate lumps. Heat just to a boil (but without

scorching). Reduce heat to low and simmer for 25 minutes, stirring occasionally

with a wooden spoon. If, near the end of cooking, the polenta is becoming to

thick and heavy to stir, add 1 or more tablespoons cold water to loosen the

mixture enough to be able to stir it and maintain a creamy consistency.

 

Remove from the heat. Add butter, 1/4 cup Parmesan, and the herbs, and stir

quickly to incorporate. Pour the still-hot polenta into a buttered cake pan and

smooth evenly with a spatula. Cool thoroughly until firm before cutting into

serving portions. If prepared ahead of time, the polenta can be covered and

refrigerated, uncut, for several hours or overnight.

 

To toast the polenta, turn it out of the pan and cut into the desired serving

size and shape. Place the pieces on a sheet pan, sprinkle with remaining

Parmesan and place in a 375 degree oven for 10 minutes. if the top has not

browned sufficiently, toast under the broiler friefly before serving.

 

Cuisine:

" Italian "

Source:

" Michael's Place "

S(Formatted by):

" Lindell Martin on May 15, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 329 Calories (kcal); 18g Total Fat; (48% calories from fat); 9g

Protein; 33g Carbohydrate; 52mg Cholesterol; 430mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 1034 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Grains

</CatT>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " whole milk " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " cold water " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " cornmeal " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " unsalted butter " unit= " stick " qty= " 1/2 " >

<IPrp>

(4 tablespoons)

</IPrp>

</IngR>

<IngR name= " freshly grated Parmesan cheese " unit= " cup " qty= " 1/4 " >

<IPrp>

plus 2 tablespoons

</IPrp>

<INtI>

1034

</INtI>

</IngR>

<IngR name= " fresh herbs " unit= " cup " qty= " 1/4 " >

<IPrp>

chopped (thyme, oregano, parsley, chives)

</IPrp>

</IngR>

<DirS>

<DirT>

Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed

saucepan. Stir with a fork to eliminate lumps. Heat just to a boil (but without

scorching). Reduce heat to low and simmer for 25 minutes, stirring occasionally

with a wooden spoon. If, near the end of cooking, the polenta is becoming to

thick and heavy to stir, add 1 or more tablespoons cold water to loosen the

mixture enough to be able to stir it and maintain a creamy consistency.

</DirT>

<DirT>

Remove from the heat. Add butter, 1/4 cup Parmesan, and the herbs, and stir

quickly to incorporate. Pour the still-hot polenta into a buttered cake pan and

smooth evenly with a spatula. Cool thoroughly until firm before cutting into

serving portions. If prepared ahead of time, the polenta can be covered and

refrigerated, uncut, for several hours or overnight.

</DirT>

<DirT>

To toast the polenta, turn it out of the pan and cut into the desired serving

size and shape. Place the pieces on a sheet pan, sprinkle with remaining

Parmesan and place in a 375 degree oven for 10 minutes. if the top has not

browned sufficiently, toast under the broiler friefly before serving.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<Srce>

Michael & apos;s Place

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on May 15, 2000 " />

</RcpE></mx2>