Polenta

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I have never really made good polenta. It always seemed dry and not really flavorful. Chef Kelller’s Polenta recipe solves that. Using chicken stock instead of water is a great trick I had never thought of before. Additions of butter and heavy cream make a perfectly creamy and delicious Polenta. The recipe was super simple and easy to follow and very thorough.

Beware the recipe makes more than the serving size. I cut the recipe in half and it still made around 6 servings.

This goes great with Roasted Chicken.

(edited 9th August 2010) (0) comment (0) useful  

Yum. The garlic in this is a great addition. I chose to make the fried version since it could be made in advance and could set in the refrigerator. I sliced it in squares and fried/sauteed it. It was really good- especially paired with the Pan-Roasted Chicken with Sweet Sausage and Peppers. Beware- this recipe makes a lot of polenta! It was much more than the six-eight servings suggested. Next time I would cut the recipe in half. Also- I might bake it in the oven rather than saute it.

(edited 4th August 2010) (0) comment (0) useful  

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