Creamy Parmesan Polenta Recipe




Creamy Parmesan Polenta Ingredients

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A Recipe for
Creamy Parmesan Polenta

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Creamy Parmesan Polenta

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Creamy Parmesan Polenta Directions

Combine water and cornmeal in small bowl. Bring broth to boil in
heavy large saucepan. Gradually add cornmeal mixture, stirring until
well blended. Reduce heat to low and simmer until polenta is very
thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup
cheese, cream and butter. Season to taste with salt and pepper.
Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese
over.

Recipe By : Bon Appetit Oct 1994 / Dona Kuryanowicz

From:

Serves: owner-Mc-Recipe@austin.Sierra.Co

 

 

 

 

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Creamy Parmesan Polenta Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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