Creamy Polenta With Green Onions and Parsley

This is delicious with any braised dish but I like to serve it with my recipe for Braised Rabbit in Tuscan Sauce. Originally from a November 1984 issue of Bon Appetit that featured a Tuscan Dinner for 8.

• Ready In: 40 mins
• Serves: 8-10
• Yields: 2 1/2 quarts

Ingredients

• 1 1⁄2-2  quarts  chicken stock (preferably homemade)
• 5  cups water
• 2 -3  teaspoons salt
• 2 1⁄3 cups polenta (finely ground yellow cornmeal)
• 1⁄2 cup green onion, minced
• 5  tablespoons unsalted butter
• 1⁄4 cup Italian parsley, minced
•  fresh ground pepper

Directions

1. Bring 1 quart stock, 5 cups water and 2 teaspoons salt to boil in heavy 8-quart saucepan.
2. Whisk in cornmeal in thin stream,adjusting heat to maintain slow bubbles.
3. Stir polenta constantly with wooden spoon until sheets fall from lifted spoon, adding more stock if necessary to maintain creamy consistancy, about 30 minutes.
4. (Can be prepared 2 hours ahead. Cover surface with plastic and let stand at room temperature. Rewarm over low heat, stirring constantly. Thin with stock if necessary.).
5. Stir in green onion, butter,parsley, and pepper.
6. Taste and adjust seasoning.
7. Serve immediately.