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  

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