Using basic pantry ingredients and some heavy cream, this polenta is ready in minutes and provides a versatile canvas with endless possibilities. Simply adorned with a scattering of fresh herbs and butter, or nestled beneath balsamic glazed pork tenderloin with wild mushrooms
, polenta can easily go from casual to black tie depending on the toppings.
Making polenta in the blender instead of on the stovetop greatly simplifies the process. No stirring or careful watching is needed, simply add the ingredients and run the SOUP setting. It can be poured into the serving dishes directly from the blender jar and everyone can customize as they like.
- 1 cup cornmeal
- 2 cups chicken broth room temperature
- 1 cup heavy cream room temperature
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan cheese
- Add cornmeal, liquids and salt to blender. Set to SOUP and press start. When timer indicates 30 seconds remaining, remove emulsion cup and add Parmesan cheese. Pour in to serving dish immediately after program finishes, but allow to cool before serving
Optional toppings/serving suggestions: grilled sausages and peppers; short ribs; beef ragu; marinara; sautéed mushrooms and gorgonzola; kale, white beans and sausage; chicken cacciatore; sliced flank steak and roasted tomatoes.
Craft what you crave with the Wolf Gourmet high-performance blender. It offers complete control for complex recipes and pre-programmed settings for one touch smoothies and soups. Infinite speed control and quiet design are just the beginning.
