Tuesday, May 10, 2005

Creamy Polenta with Thyme

Creamy Polenta with ThymeCreamy Polenta with Thyme (Adapted from Everyday Food)

3 1/2 cups vegetable broth
3 1/2 cups water
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/4 cups yellow cornmeal
2 tablespoons butter
1 tablespoon fresh thyme leaves

In a large saucepan, stir together broth, water, salt and pepper - bring to a boil. Whisking constantly, slowly pour in the cornmeal. Reduce heat and simmer, stirring frequently, until the mixture is thick and creamy, about 10 to 20 minutes depending on how coarse your cornmeal is.

Remove and stir in butter and thyme - season with additional salt and pepper to taste if necessary.

Makes about 6 to 8 servings.

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