br>Meanwhile, to make the creamy polenta, bring milk and 2 cups
eat.
Meanwhile, for the creamy polenta, bring stock, milk and butter
br>Serve chicken over soft polenta pour some sauce over the
In a large frying pan, heat oil on high. Saute the garlic for 30 seconds.
Add chops and pan-fry for 2-3 mins each side, until cooked to taste.
To make creamy polenta, bring chicken stock and water to a boil in a saucepan. Gradually add polenta in a steady stream, whisking. Reduce heat and simmer, stirring for 20-25 mins, until grains are soft. Stir in butter and parmesan.
Stir in peppers, tomato sauce, olives, and brown sugar into the pan with the lamb, and season to taste. Simmer 2 mins. Serve with creamy polenta and arugula.
For the polenta: add 3 cups chicken stock,
Heat a large frying pan over medium heat. Lightly oil and season steaks. Rub halved garlic over steak. Cook for 2-3 mins per side then remove from pan and cover loosely with foil to rest.
Add olive oil to pan. Saute mushrooms and minced garlic for 5-6 mins, until mushrooms are golden. Add balsamic vinegar and simmer, stirring, for 1 min, until reduced by half.
Stir green olives through creamy polenta. Slice steak. Serve with polenta and mushrooms.
econds before starting the recipe. First, whisk the polenta and flour in
arsley.
Meanwhile, for the polenta, combine stock and milk in
Combine the broth and milk in a heavy based large saucepan. Bring to a simmer over HIGH heat. Slowly whisk the polenta into the hot cream mixture.
Whisk the polenta over MEDIUM heat until it comes to a simmer. Reduce the heat to MEDIUM to LOW and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.
Remove the polenta from the heat. Stir in the parmesan cheese, butter, and chives. Season to taste with salt and pepper.
epper.
Set aside.
POLENTA:
In a large pot
eserve until complete with the polenta and shrimp portion of this
oil.
Slowly stir in polenta. Simmer for 10 minutes, stirring
oil. Quickly whisk in the polenta until it has been fully
Prepare Polenta:
In a 3 quart
hickens. This is a light & creamy polenta, so should not be dense
The polenta: in a saucepan over med-
aintain slow bubbles.
Stir polenta constantly with wooden spoon until
eat to medium. Gradually add polenta in a thin, steady stream
boil. Gradually add the polenta, stirring constantly. Reduce the heat
In a large saucepan, bring the milk and water to a boil on high heat.
Gradually stir in polenta. Reduce heat and simmer, stirring, 4-5 minutes, until polenta thickens slightly. Stir in parmesan and parsley and season to taste. Keep warm.
To make parsley oil, in a small bowl, whisk together all ingredients and season to taste.
Preheat grill on high. Brush cutlets and zucchini lightly with olive oil. Grill 2-3 minutes, turning once, until cooked to taste.
Serve polenta topped with lamb cutlets and zucchini. Drizzle with parsley oil.