Cindy's Favorites

MIKE'S POLENTA


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
Ingredients:
  • 1/4 cup virgin olive oil
  • 1/2 pound (2 sticks) unsalted butter
  • 1 1/2 to 2 tablespoons chopped garlic
  • 2 cups chicken stock
  • 1 1/2 quarts half-and-half
  • 1 1/2 to 2 teaspoons kosher salt
  • 12 turns of a pepper grinder
  • 1 teaspoon crushed red pepper flakes
  • 2 cups cornmeal
  • Pinch sugar
  • 1 1/2 to 2 cups freshly grated Pecorino Romano

Heat the oil and butter in a large, heavy stockpot. Add the garlic and sautée over low heat until it is golden. Add the stock, half-and-half, 2 1/2 cups of water, salt and black and red peppers, and stir to combine. Raise the heat and bring to a boil. Very slowly, add the cornmeal slowly, stirring constantly. Lower the heat to maintain a gentle boil. After all the cornmeal has been added, continue to stir until it is thick and creamy, about 20 minutes.

Off the heat, stir in the sugar and Romano. Serve right away with fresh garden tomato sauce.

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