Mike Lepizzeras Polenta Recipes

MIKE LEPIZZERA'S POLENTA

MIKE LEPIZZERA'S POLENTA image

Yield 10-12 people

Number Of Ingredients 11

Ingredients

1/4 cup virgin olive oil
1/2 lb unsalted butter
2 Tbs chopped garlic
2 cups chicken stock
1 1/2 quarts half & half
1 1/2 -2 tsp kosher salt
12 turns of pepper grinder
1 tsp crushed red pepper flakes
2 cups cornmeal
pinch sugar
1 1/2-2 cups freshly grated Pecorino Romano

Steps:

1. Heat oil and butter in a large, heavy stockpot. Add the garlic and saute over low heat until it is golden. 2. Add the stock, half & 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. 3. Very slowly, add the cornmeal, 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. 4. Off the heat, stir in the sugar and Romano. Serve right away with the short ribs recipe. Also great accompaniment to grilled sausage.

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