Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Bring small pot of water to boil.
  2. Add herbs and blanch 5 seconds.
  3. Drain.
  4. Refresh under cold water and drain.
  5. Place herbs and oil in blender and puree. Cover; chill.
  6. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
  7. Cook until thickened, stirring often, about 5 minutes.
  8. Add cream.
  9. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

Reviews

(2)
Most Helpful

So yummy! I ended up adding another cup of cornmeal, because I wanted it a bit thicker, and I subbed Silk Soy Creamer for the whipping cream. It was delicious! I used it to stuff acorn squash. :D Oh, and it makes a big batch.

HS Kinn November 02, 2007

Very quick [about 15 minutes all up]. I used basil for my herbs and quite enjoyed this. It definitely needs the salt and I omitted the cayenne because I was out. My toddler was happy to try this too.

Missy Wombat April 22, 2003

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