Yummy. I served this with the pecan and panko crusted chicken and it made a surprisingly good side dish. It is also just as good as a hot breakfast dish (similar to farina).
Bon Appetit, August 2006
Prep: 15 minutes
Total: 15 minutes
4 Servings
1 cup yellow cornmeal
1 cup water
3 cups whole milk
1 tsp salt
2 tbsp pure maple syrup
2 tbsp (1/4 stick) butter
Whisk cornmeal and water in medium bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Gradually add cornmeal mixture, whisking constantly until polenta comes to boil. Reduce heat and simmer until polenta is very thick, stirring occasionally, about 10 minutes. Mix in maple syrup and butter. Season to taste with pepper and transfer to bowl.
No comments:
Post a Comment