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Herbed Cheese Polenta

Giada and I were at peace in the kitchen this week.  We both had a lot on our plates and were busied with other things, so when she suggested making "the Italian version of mashed potatoes"...I didn't have any qualms with that.  Any version of polenta...cornmeal mush...corn hearty and filling and comforting, rib-sticking goodness to me. So, I made a big bowl of comfort food to bring to the IHCC Potluck this week.  Wonder if anybody brought any rich, roasted meat to go along with the succulent juices of oxtail stew...drool...?

Herbed Cheese Polenta
slightly adapted from Giada's Family Dinners
yield: 8-10 svgs.

9 c. water
1 Tbs. salt
2½ c. yellow cornmeal or polenta
1½ c. finely grated parmesan cheese
1½ c. whole milk
10 Tbs. unsalted butter, cut into pieces
~½ c. chopped mixed herbs...I used flat leaf parsley, fresh thyme, fresh rosemary, fresh chives
¾ tsp. freshly ground black pepper

Bring water to a boil in large, heavy pot.  Add salt. Gradually whisk in cornmeal.  Reduce heat to low, stirring often, until mixture thickens and cornmeal is tender, ~15 mins.  Remove from heat, add cheese, milk, butter, herbs and pepper.  Stir until butter and cheese melt.  Serve.
For those of you who were anticipating a cat fight in the kitchen this week...sorry to disappoint ;) 
Check back, though...Giada and I still have plenty of time together.  Ha!

*This post is linked to:
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