Herbed Polenta 11.19.2020 (KH)

Source

Ingredients

Display units in Metric

16	cups	water
4	grams	sea salt
4	cup	polenta
¹⁄₂	cup	olive oil or butter
1 ¹⁄₂	teaspoon	chopped fresh rosemary or thyme
¹⁄₂	cup	cilantro or parsley chopped
6	oz	onion
20	grams	garlic

Read entire recipe before starting work on any of the following steps.

DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)

Puree garlic and onion in the food processor.

Add oil to pot and sauté garlic and onion, and cook until translucent then add water and salt.

Bring to boil in heavy large pot over medium-high heat. Gradually whisk in polenta. Reduce heat to medium low. Add rosemary or thyme. Simmer until polenta is very thick, whisking often, and cook about 10-15 minutes. Stir in cilantro or parsley.

Pour polenta out into sprayed sheet pans and chill.

Cut cold polenta into 40 pieces per sheet pan, 4x10. Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps.
DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)
Puree garlic and onion in the food processor.
Add oil to pot and sauté garlic and onion, and cook until translucent then add water and salt.
Bring to boil in heavy large pot over medium-high heat. Gradually whisk in polenta. Reduce heat to medium low. Add rosemary or thyme. Simmer until polenta is very thick, whisking often, and cook about 10-15 minutes. Stir in cilantro or parsley.
Pour polenta out into sprayed sheet pans and chill.
Cut cold polenta into 40 pieces per sheet pan, 4x10. Clean your work area and anything you used to complete this recipe.

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