Makes 4 Servings
Ingredients:
2 cups Polenta
1 cup Water
1 cup Heavy Cream
8 Tbsp. Butter
1/2 cup Parmigiano Reggiano
1/4 tsp. salt
Procedure:
Bring liquids to a boil, add the salt. Slowly shake in the polenta while constantly stirring it. Once the polenta is all in, put the heat to low and continue to stir it as you will see it become thicker. When it reaches a creamy consistency add the butter and Parmigiano Reggiano, about 1/2 cup or more and pepper to taste. Now your polenta is ready and can be used as a bed to many meat dishes such as Oso Bucco or braised short ribs, or top off your creamy polenta with a nice sauce or ragú.
Polenta allows you to be creative and prepare it in many diverse ways. To make polenta bruschetta follow the recipe but omit the butter and Parmigiano Reggiano and substitute the heavy cream with milk or water. After it is done lay it out in a pan and set in the refrigerator, remove after 2 hours and cut out squares, circles or shapes. Oil your grill and let each piece cook for 3 min on each side. Make toppings such as chopped tomato (classic bruschetta topping), prosciutto and mushrooms as seen in the show, olive tapenade or roasted peppers, but the list goes on and on and the possibilities are endless.
Recipe Type: AuthenticIngredients:
2 cups Polenta
1 cup Water
1 cup Heavy Cream
8 Tbsp. Butter
1/2 cup Parmigiano Reggiano
1/4 tsp. salt
Procedure:
Bring liquids to a boil, add the salt. Slowly shake in the polenta while constantly stirring it. Once the polenta is all in, put the heat to low and continue to stir it as you will see it become thicker. When it reaches a creamy consistency add the butter and Parmigiano Reggiano, about 1/2 cup or more and pepper to taste. Now your polenta is ready and can be used as a bed to many meat dishes such as Oso Bucco or braised short ribs, or top off your creamy polenta with a nice sauce or ragú.
Polenta allows you to be creative and prepare it in many diverse ways. To make polenta bruschetta follow the recipe but omit the butter and Parmigiano Reggiano and substitute the heavy cream with milk or water. After it is done lay it out in a pan and set in the refrigerator, remove after 2 hours and cut out squares, circles or shapes. Oil your grill and let each piece cook for 3 min on each side. Make toppings such as chopped tomato (classic bruschetta topping), prosciutto and mushrooms as seen in the show, olive tapenade or roasted peppers, but the list goes on and on and the possibilities are endless.
Show: Cooking Demo 2009
Restaurant: La Bottega Italian Gourmet
Source: http://www.labottegagourmet.com/images/reviews/hicks.pdf