Author Notes
My recipe is based on a recipe from my wonderful cooking teacher, Nadia Frigeri. It's simple and classical Italian. —Lizthechef
Ingredients
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3/4 to 1 cups
yellow or white cornmeal
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2 cups
chicken stock or broth
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2 cups
water
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1 teaspoon
kosher salt
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1/2 cup
freshly grated Parmesan
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2 tablespoons
chopped flat-leaf parsely
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2-3 tablespoons
best quality olive oil
Directions
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Bring water and stock to boil in large, heavy pan. Add salt and reduce heat. Add cornmeal gradually, whisking constantly. Cook, stirring constantly, about 10-15 minutes. Add oil and parsely, then grated cheese.
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Pour cornmeal mixture into a wetted half sheet pan. Set aside to cool until surface is dry. Transfer polenta, upside down, onto another baking sheet. Cut polenta into circles with decorative cutter about 3 1/2 to 4 inch in diameter.
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