Friday, February 12, 2010

Price's Polenta

Lastweek at an Old Town restaurant I made a decision that left me a little unsettled. 

It all centered around my entree choice and a said Gouda Polenta.  In the moment, at the table sitting there with a person ordering a salad I made the decision that I could not order such a heavy, non-colorful, rich dish as a main course.  I have regretted it since the moment beet salad escaped my lips. 

It is all I can think about--  the cream, the Gouda, the warm comfort of this dish. 

Now, do not get me wrong, the beet salad was AMAZING but Creamy Gouda Polenta is a savory food lovers Creme Brulee.  Today I settled this issue and made my savory dream come true .

I re-created the said Creamy Gouda Polenta at Chaos on K.  I am not sure if this will hold up to Rustico but it did the trick for me. 

Price's Polenta
(Altered from Emeril Laggasi's Creamy Polenta)


1 cup cold water

1 cup yellow cornmeal
2 cups chicken broth or water
1 cup greek yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/2 cup grated smoked creamy Gouda

In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, garlic, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in greek yogurt, smoked Gouda and simmer until cheese melts, stirring constantly.

1 comment:

BostonsInVirginia said...

This sounds divine! I love the creaminess greek yogurt gives polenta and I can only imagine how the gouda intensifies it. Mmmmmm, I may try this tonight.