Herbed Polenta 11.19.2020 (KH)

Name: Herbed Polenta 11.19.2020 (KH)
Ingredients: 16 cups water; 4 grams sea salt; 4 cup polenta; 1/2 cup olive oil or butter; 1 1/2 teaspoon chopped fresh rosemary or thyme; 1/2 cup cilantro or parsley, chopped; 6 oz onion; 20 grams garlic

Source

Ingredients

Display Units in Metric

Display Mixed Units

Serves Change

16 cups	water
4 grams	sea salt
4 cup	polenta
¹⁄₂ cup	olive oil or butter
1 ¹⁄₂ teaspoon	chopped fresh rosemary or thyme
¹⁄₂ cup	cilantro or parsley chopped
6 oz	onion
20 grams	garlic

Read entire recipe before starting work on any of the following steps.

DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)

Puree garlic and onion in the food processor.

Add oil to pot and sauté garlic and onion, and cook until translucent then add water and salt.

Bring to boil in heavy large pot over medium-high heat. Gradually whisk in polenta. Reduce heat to medium low. Add rosemary or thyme. Simmer until polenta is very thick, whisking often, and cook about 10-15 minutes. Stir in cilantro or parsley.

Pour polenta out into sprayed sheet pans and chill.

Cut cold polenta into 40 pieces per sheet pan, 4x10. Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps.
DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)
Puree garlic and onion in the food processor.
Add oil to pot and sauté garlic and onion, and cook until translucent then add water and salt.
Bring to boil in heavy large pot over medium-high heat. Gradually whisk in polenta. Reduce heat to medium low. Add rosemary or thyme. Simmer until polenta is very thick, whisking often, and cook about 10-15 minutes. Stir in cilantro or parsley.
Pour polenta out into sprayed sheet pans and chill.
Cut cold polenta into 40 pieces per sheet pan, 4x10. Clean your work area and anything you used to complete this recipe.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.