1 3/4 cup water
1 3/4 cup chicken stock
1 clove garlic; minced
1 salt to taste
3/4 cup polenta or cornmeal
1/2 cup olive oil
1/3 cup fresh sage leaves
2/3 cup sour cream
1/4 cup parmesan cheese; grated
1/4 cup monterey jack cheese, grated
3 tablespoon butter
Preheat oven to 350F. Bring the water, stock, minced garlic and salt to a boil in an ovenproof casserole dish over medium-high heat. Gradually stir in the polenta. Reduce heat to medium and cook 5 min., stirring constantly. Cover and transfer to oven. Bake until thick but still creamy (adding more water if necessary), stirring occasionally, about 45 min.
Heat the olive oil to 375 deg F in a skillet and fry the fresh sage in small batches for 10 seconds. Using a slotted spoon, scoop out and transfer to paper towels and drain.
Remove polenta from oven. Stir in the sour cream, cheeses and butter. cheese, grated Parmesan cheese and butter. Spoon polenta on plates. Top with the fried sage.
This dish goes very well with sausages, sauteed mushrooms and a green vegetable or salad.
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