Polenta with Herbs

Name: Polenta with Herbs
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon minced garlic; 1/2 teaspoon red pepper flakes; 2 1/2 cups chicken broth, homemade or low-sodium canned; 2 1/2 cups whole milk; 1 cup stone-ground cornmeal; 1 teaspoon kosher salt; 1/2 cup freshly grated Parmesan or a combination of Pecorino and Parmesan; 3 tablespoons unsalted butter; 1 1/2 tablespoons finely chopped flat-leaf parsley leaves; 1 tablespoon finely sliced chives or finely chopped basil; Copyright 2001 Television Food Network, G.P. All rights reserved.

12 ingredients

9 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
2 1/2 cups chicken broth, homemade or low-sodium canned
2 1/2 cups whole milk
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely sliced chives or finely chopped basil
Copyright 2001 Television Food Network, G.P. All rights reserved.

Directions

1

In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes.
2

Add the pepper flakes and cook for 30 seconds more.
3

Add the broth and milk, and bring to a boil over high heat.
4

While whisking constantly, slowly pour the cornmeal into the hot liquid.
5

Stir in the salt.
6

Lower the heat to cook the mixture at a gentle simmer.
7

Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes.
8

Remove the polenta from the heat and stir the cheese, butter, and the herbs.
9

Serve.