Monday, July 19, 2010

Herb Polenta


1 ts Olive oil

4 Cloves garlic; finely

1 sm Shallot; finely chopped

1 c White wine

7 c Water

2 c Yellow cornmeal

1 ts Coarse salt; or to taste

1/4 c Fresh parsley; chopped

1 tb Fresh thyme leaves; chopped

1 ts Fresh oregano; chopped

Freshly ground white pepper;


Heat the olive oil in a large high pot over medium heat. Add the garlic and the shallot and cook until soft and translucent, 3 to 5 minutes. Remove from heat add the white wine. Return to the heat and add the water. Over high heat bring the mixture to a boil. In a slow steady stream, add the cornmeal, stirring constantly. Reduce the heat to a simmer, and cook, stirring constantly with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Add salt and chopped herbs. Taste and adjust for seasoning. For an extra special treat serve with freshly grated Parmesan.


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