CREAMY POLENTA

CREAMY POLENTA image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 13

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3 tablespoon(s) butter, divided
2 tablespoon(s) shallots, finely chopped
1 large clove garlic, pressed
1/2 teaspoon(s) dried rosemary, chopped
1/8 teaspoon(s) cayenne pepper
4 1/4 cup(s) low-sodium chicken broth (substitute vegetable broth)
1/2 teaspoon(s) ground himalayan sea salt, or to taste
1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 cup(s) fine-grind cornmeal
2 tablespoon(s) 35% heavy cream
1/4 cup(s) parmesan cheese, grated
1/4 teaspoon(s) sweet paprika
1 sprig(s) parsley, for garnish

Steps:

In an 8-quart pot over medium heat, add 1 tablespoon of butter and when it starts sizzling, add finely chopped shallots and sauté for 1 minute.
Add garlic and sauté it for only 30 seconds. Add dried rosemary and cayenne pepper and stir continuously for 30 seconds.
Pour in chicken broth, stir, increase the heat to medium-high and season with salt and pepper; bring the mixture to a boil.
When the liquid is boiling, in a slow stream, add cornmeal whisking constantly.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter and heavy cream. Whisk until nicely blended and then switch back to a wooden spoon, stirring constantly for a couple minutes.
Reduce the heat to low and cook for 15 minutes, stirring every 5 minutes, giving it a good stir.
When time is up, add cheese and stir once again until well mixed. Serve immediately and if desired, sprinkle on some paprika and garnish with a sprig of parsley.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/0nJMFXHAoQM