Creamy Garlic Polenta/Patrick O'Connell

Creamy Garlic Polenta/Patrick O'Connell

Recipe By : Inn at Little Washington/tpogue

idsonline.com

6 Preparation Time :

Categories : Inn at Little Washington

Amount Measure Ingredient -- Preparation Method -- -- --

1 tablespoon butter -- unsalted

1 tablespoon olive oil

1 teaspoon garlic -- minced

1 1/2 cups heavy cream

1 1/2 cups milk

1 1/2 cups water

1/8 teaspoon cayenne

1 whole bay leaf

1/2 cup cornmeal -- yellow

1/2 cup Asiago Cheese -- or Parmesan

1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat. Add

the oil and garlic. Sweat the garlic for about 2 minutes, but don't let it

brown.

2. Add the cream, milk, and water to the pan and increase the heat to high. Add

the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove the bay

leaf.

3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin

stream. Cook, stirring constantly with a wooden spoon, until the polenta begins

to thicken. Stir in the cheese.

4. Pour the polenta out into a jelly-roll pan and keep warm until ready to

395 Calories;

34g Fat (77% calories from fat);

9g Protein;

113mg Cholesterol;

315mg Sodium

NOTES : To serve: The polenta may be scooped warm onto serving plates or chilled, cut into shapes, and fried in olive oil.