CLASSES

Parmesan Polenta

Serve this creamy side dish with our Chicken Saltimbocca (Sautéed Chicken Cutlets with Sage, Prosciutto and Provolone).

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Yield: 4-6 servings as a side

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Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

4 cups water or chicken stock
1 teaspoon sea salt
1 cup coarsely ground cornmeal
1 tablespoon fresh parsley, rough chopped
1 teaspoon fresh oregano, rough chopped
2 tablespoons butter
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Place the water or chicken stock and salt in a saucepan over high heat. Whisk in the cornmeal and bring to a boil.
Reduce the heat to low and continue to cook, stirring frequently with the whisk, until very thick. Polenta is done when a thin film forms on the bottom of the pot and it is no longer coarse to the taste, about 25 minutes. Tip: If using instant cornmeal, cut the cooking time in half.
Remove from the heat and stir in the parsley, oregano, butter and parmesan cheese.
Season with salt and pepper and serve warm.