Recipe - Herbed Polenta

1 cup Assorted fresh herb leaves;
(such as mint, tarragon,
parsley and basil)
One fourth cup Plus 2 Tbsp corn oil
3 One fourth cup Water
1 cup Yellow cornmeal
1/3 cup Whipping cream
Cayenne pepper

Bring small pot of water to boil. Add herbs and blanch 5 seconds. Drain.
Refresh under cold water and drain. Place herbs and oil in blender and
puree. Cover; chill. (Can be made 1 day ahead.)

Bring water to boil in heavy medium saucepan over medium heat. Gradually
whisk in cornmeal. Cook until thickened, stirring often, about 5 minutes.
Add cream. Stir in One fourth cup herb puree. Season polenta with salt and
cayenne.

Serves: 4

Source: Bon Appetit, June 92

Serve With: meats, roasts

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Posted to MMRecipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999