posted by memq 01-23-99 8:13 PM
2 shallots (or one very small onion) finely chopped
equal parts olive oil and butter
grated rind of one lemon
4 cups chicken stock
salt to taste (may not be needed if stock is salty)
1 cup cornmeal
1/2 cup grated Asiago cheese
Saute shallots in olive oil and butter until softened. Stir in grated lemon peel. Add stock and bring to a rapid boil. Slowly`whisk in cornmeal in a slow steady stream and cook over low heat, stirring often until thick. Stir in grated cheese until it is melted.
Spray a 9 X 13 pan generously with cooking spray (or line with parchment paper); spread polenta evenly in pan, cover with plastic wrap and refrigerate overnite.
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