Creamy Po­lenta with Bal­samic Glaze

Thick and creamy po­lenta driz­zled with bal­samic fla­vor makes a wor­thy com­pan­ion to any braised meat. —Sarah Vasques, Mil­ford, NH

Simple & Delicious - - ON THE MENU -

PREP: 15 min. COOK: 2 hours MAKES: 4 serv­ings

4 Tbsp. but­ter, di­vided

1¹ ₂ cups half-and-half cream, di­vided 1 cup 2% milk

¹₄ tsp. salt

¹₃ cup corn­meal

¹₂ cup grated Parme­san cheese 1 cup bal­samic vine­gar

1 Tbsp. sugar

1. In medium saucepan, melt 2 Tbsp. but­ter over medium heat. Add 1 cup cream, milk and salt. Bring to a low sim­mer. Grad­u­ally whisk in corn­meal. Cook and stir for 3 min­utes. Pour the po­lenta into a 3-qt. slow cooker coated with cook­ing spray. Cook, cov­ered, on low for 2 hours; stir­ring ev­ery 30 min­utes.

2. In a small saucepan, bring vine­gar and sugar to a boil. Re­duce heat; sim­mer, un­cov­ered, un­til re­duced to 1/3 cup. Just be­fore serv­ing, stir in cheese, re­main­ing cream and but­ter. To serve, driz­zle with glaze.

¹ ₂ CUP WITH 1 TBSP. GLAZE 415 cal., 25g fat (16g sat. fat), 89mg chol., 494mg sod., 37g carb. (25g sug­ars, 1g fiber), 9g pro.


Don’t try to speed this recipe along by cook­ing on high, or the outer edge is likely to get browned.

This recipe makes a gen­er­ous amount of bal­samic glaze. Save an extra driz­zle or so to com­ple­ment pork chops or roasted chicken.

Creamy Po­lenta with Bal­samic Glaze

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