My Special Polenta

Name: My Special Polenta
Ingredients: 3 cups chicken stock (use water if making vegetarian); 18 teaspoon salt (optional); 1 cup yellow cornmeal; 1 teaspoon unsalted butter; 14 cup grated parmesan cheese, plus; 14 cup parmesan cheese (for topping); 2 tablespoons dried onion flakes; 14 teaspoon Emeril's Original Essence; 14 teaspoon garlic powder; 14 teaspoon oregano; 12 teaspoon herbes de provence; 15 ounces whole kernel corn; 2 teaspoons olive oil

13 ingredients

9 steps

Ingredients

3 cups chicken stock (use water if making vegetarian)
18 teaspoon salt (optional)
1 cup yellow cornmeal
1 teaspoon unsalted butter
14 cup grated parmesan cheese, plus
14 cup parmesan cheese (for topping)
2 tablespoons dried onion flakes
14 teaspoon Emeril's Original Essence
14 teaspoon garlic powder
14 teaspoon oregano
12 teaspoon herbes de provence
15 ounces whole kernel corn
2 teaspoons olive oil

Directions

1

Preheat oven to temperature 400F Bring water and salt to a boil in a heavy saucepan over high heat.
2

Slowly stir in cornmeal.
3

Reduce heat to medium low.
4

Cook, stirring frequently, 10-15 minutes or until mixture is smooth and pulls away from sides of saucepan (add some juice from corn or water if needed to thin mixture).
5

Remove from heat.
6

Stir in butter, Parmesan, oregano, garlic, drained corn and Emeril's Original Essence.
7

Spread mixture in the bottom of an oiled 8x12 pyrex baking dish.
8

Sprinkle with additional Herbs De Province and as much Parmesan as you like.
9

Bake 30 minutes or until top is golden.