Creamy Polenta With Raisins and Pine Nuts 7/06 #802

Categories:
misc., New 2006

1 quart chicken broth
1 teaspoon Salt
1 cup polenta or yellow corn meal
1/3 cup cream (heavy)
4 tablespoon butter, unsalted
Salt and pepper
1/4 cup raisins
1/4 cup pine nuts
1/2 cup parmesan; freshly grated

In a large pot, bring the chicken broth and salt to a boil over medium heat. Gradually whisk in the polenta in a slow steady stream. The liquid will be absorbed and the polenta will lock up. Don't panic, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and 2 tablespoons of the butter. Continue to stir until incorporated and creamy, about 5 minutes; season with salt and pepper. Remove polenta from the heat and pour into a Pammed baking dish. Preheat oven to 400°F. Place a small skillet over medium heat and add the remaining 2 tablespoons of butter. Swirl the pan over the heat and cook the butter until golden and nutty. Add the raisins and pine nuts, tossing to coat in the brown butter. Pour the raisins and pine nuts over top of the polenta and sprinkle with the parmesan. Bake for 25 minutes and serve. We made this as above and it was very good, but extrememly greasy. I would suggest to eliminate 1/2 or all of the butter.

Contributor: Tyler Florence

Yield: 4 servings