Herbed Polenta
Ingredients
- 1 cup assorted fresh herb leaves (mint, tarragon, parsley and basil)
- 1/4 cup plus 2 Tbsp corn oil
- 3 1/4 cups water
- 1 cup yellow cornmeal
- 1/3 cup whipping cream
- cayenne pepper
Instructions
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 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4
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