SPICY POLENTA
1 tablespoon virgin olive oil
1 teaspoon hot pepper flakes (or less)
1 teaspoon fresh rosemary, chopped
1 teaspoon chopped flat Italian parsley
3 cloves garlic, chopped
1 teaspoon salt
6 cups boiling water
2 cups coarse yellow cornmeal
In a saucepan, combine oil, pepper flakes, rosemary, parsley, garlic and salt over medium-high heat. Cook 2 minutes.
Add boiling water and slowly stir in cornmeal. Reduce heat to low, and cook, stirring frequently, until thick (25-30 minutes on stovetop, 10-15 in microwave).
When polenta comes away from the side of the pan, pour into a round, buttered bowl and let set for 10 minutes, then unmold onto a plate and serve warm, cut in wedges.
Makes 6-8 servings
Source: Ann Lovejoy to the Seattle Post-Intelligencer, October 21, 2008
1 tablespoon virgin olive oil
1 teaspoon hot pepper flakes (or less)
1 teaspoon fresh rosemary, chopped
1 teaspoon chopped flat Italian parsley
3 cloves garlic, chopped
1 teaspoon salt
6 cups boiling water
2 cups coarse yellow cornmeal
In a saucepan, combine oil, pepper flakes, rosemary, parsley, garlic and salt over medium-high heat. Cook 2 minutes.
Add boiling water and slowly stir in cornmeal. Reduce heat to low, and cook, stirring frequently, until thick (25-30 minutes on stovetop, 10-15 in microwave).
When polenta comes away from the side of the pan, pour into a round, buttered bowl and let set for 10 minutes, then unmold onto a plate and serve warm, cut in wedges.
Makes 6-8 servings
Source: Ann Lovejoy to the Seattle Post-Intelligencer, October 21, 2008
MsgID: 3151159
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-31-09 Friday Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-31-09 Friday Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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