Recipe - Creamy Garlic Polentapatrick Oconnell

1 tablespoon Butter; unsalted
1 tablespoon Olive oil
1 teaspoon Garlic; minced
1 One half cup Heavy cream
1 One half cup Milk
1 One half cup Water
1/8 teaspoon Cayenne
1 Whole bay leaf
One half cup Cornmeal; yellow
One half cup Asiago Cheese; or Parmesan

1. In a 2 quart heavybottomed saucepan, melt the butter over medium heat.
Add the oil and garlic. Sweat the garlic for about 2 minutes, but don't let
it brown.

2. Add the cream, milk, and water to the pan and increase the heat to high.
Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove
the bay leaf.

3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin
stream. Cook, stirring constantly with a wooden spoon, until the polenta
begins to thicken. Stir in the cheese.

4. Pour the polenta out into a jellyroll pan and keep warm until ready to
serve.

Per serving: 395 Calories; 34g Fat (77% calories from fat); 9g Protein; 14g
Carbohydrate; 113mg Cholesterol; 315mg Sodium

NOTES : To serve: The polenta may be scooped warm onto serving plates or
chilled, cut into shapes, and fried in olive oil.
Recipe by: Inn at Little Washington/tpogue@idsonline.com

Posted to recipeludigest Volume 01 Number 161 by Terry Pogue
tpogue@idsonline.com on Oct 25, 1997