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Author Notes: Artichoke walnut polenta —Dr. Emm
Nido powder milk, bay leaf, chicken bullion cube, water, cornmeal, cheddar cheese
- 4 tablespoons Nido powder milk to one cup water
- 1 cup Cornmeal
- 4 cups Water
- 1 drop Chicken bullion
- 1 piece Bay leaf
- 3/4 cup Cheddar cheese
- The reason for powder milk instead of regular milk (which you're free to use) isn't only in the fact that it imparts a hearty flavour, but it also seems to neutralise the aftertaste or bitterness from the cornmeal and also it seems to thickens it much faster such that you don't have to constantly keep whisking it practically takes five minutes you can see it thicken almost immediately. Bring four cups of water and one cup of powdered milk and bay leaf to a boil, add the bullion and corn meal a little at a time while whisking until you achieve desired consistency. Turn off heat and stir in cheese plus remove the bay leaf!
One can Artichokes
- 1 cup Can of artichoke hearts or get them fresh
- 2 tablespoons Olive oil
- Turn oven to 450°F place artichoke hearts in a sheet pan add the olive oil season, salt and pepper to taste and bake until caramelised do check on them turning them around to achieve desired caramelisation uniformly.
- Add the artichokes to polenta and for a bit of crunch sprinkle with some spicy nuts of your choosing I prefer walnuts which are also Caramelised in the oven with some spices which include Rosemary. Et voila enjoy! Serves four