Creamy Polenta With Green Onions and Parsley

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READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 1 quart stock, 5 cups water and 2 teaspoons salt to boil in heavy 8-quart saucepan.
  • Whisk in cornmeal in thin stream,adjusting heat to maintain slow bubbles.
  • Stir polenta constantly with wooden spoon until sheets fall from lifted spoon, adding more stock if necessary to maintain creamy consistancy, about 30 minutes.
  • (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.).
  • Stir in green onion, butter,parsley, and pepper.
  • Taste and adjust seasoning.
  • Serve immediately.
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