Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh marjoram
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped Kalamata olives
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped artichoke hearts
- 1/2 cup chopped capers
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Mixing bowl
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and slowly whisk in 1 cup of polenta.
2. Reduce heat to low and continue to stir with a wooden spoon for 30-40 minutes until the polenta is thick and creamy.
3. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/2 cup heavy cream, and 1/4 cup butter until well combined.
4. In a mixing bowl, combine 1/4 cup each of chopped fresh parsley, basil, oregano, thyme, rosemary, sage, chives, tarragon, and marjoram.
5. Stir in 1/2 cup each of chopped sun-dried tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, and capers.
6. Fold the herb and vegetable mixture into the polenta until well combined.
7. Transfer the polenta to a serving dish and garnish with additional chopped herbs and vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 30g
- Protein: 9g
Substitutions for ingredients:
- Use vegetable broth instead of water for a vegetarian version.
- Substitute feta cheese for Parmesan cheese.
- Use milk instead of heavy cream.
Variations:
- Add cooked sausage or chicken for a meat version.
- Substitute different herbs and vegetables based on personal preference.
Tips and tricks:
- Stir the polenta frequently to prevent it from sticking to the bottom of the pot.
- Use a whisk to break up any lumps in the polenta.
- Add additional liquid (water or milk) if the polenta becomes too thick.
Storage instructions:
- Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat polenta in the microwave or on the stovetop with a splash of milk or water to loosen it up.
Presentation ideas:
- Serve the polenta in individual bowls or on a large platter.
- Garnish with additional chopped herbs and vegetables.
Garnishes:
- Chopped herbs and vegetables
Pairings:
- Serve with grilled chicken or steak.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the polenta is too thin, continue to cook it until it thickens up.
- If the polenta is too thick, add additional liquid (water or milk) to thin it out.
Food safety advice:
- Make sure to cook the polenta until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- Creamy, savory, and herbaceous.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Italian