12/4/12 - Parmesan Polenta

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Water 16 ounces

Corn meal 4 ounces

Whole butter 2 ounces

Parmesan cheese grated fine 3 ounces

1. Bring water and butter to a simmer in a medium sized sauce pot. Pour in corn meal evenly and whip until smooth.

2. Reduce heat to very low and cook until tender (5-10) minutes. Fold in cheese and season with salt and pepper.

3. Hold warm until ready to serve.

Pistachio Pesto:

Mint leaves rough chopped ¼ ounce

Cilantro leaves rough chopped ½ ounce

Minced Garlic ½ teaspoon

Lemon juice, fresh ½ teaspoon

Kosher salt ½ teaspoon

Cayenne pepper 1/8 teaspoon

Extra virgin olive oil 1/3 cup

Pistachios 2 ounces

1. Place first six ingredients into food processor and blend well. Add oil slowly until blended, Add pistachios and pulse 6-7 times until chopped into about ¼ inch pieces.

2. Remove from machine and store covered in refrigerator for up to 5 days.