My Special Polenta
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 cups chicken stock (use water if making vegetarian)
- 1⁄8 teaspoon salt (optional)
- 1 cup yellow cornmeal
- 1 teaspoon unsalted butter
- 1⁄4 cup grated parmesan cheese, plus
- 1⁄4 cup parmesan cheese (for topping)
- 2 tablespoons dried onion flakes
- 1⁄4 teaspoon Emeril's Original Essence
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon herbes de provence
- 15 ounces whole kernel corn
- 2 teaspoons olive oil
directions
- Preheat oven to temperature 400°F Bring water and salt to a boil in a heavy saucepan over high heat.
- Slowly stir in cornmeal.
- Reduce heat to medium low. Cook, stirring frequently, 10-15 minutes or until mixture is smooth and pulls away from sides of saucepan (add some juice from corn or water if needed to thin mixture).
- Remove from heat. Stir in butter, Parmesan, oregano, garlic, drained corn and Emeril's Original Essence.
- Spread mixture in the bottom of an oiled 8x12 pyrex baking dish.
- Sprinkle with additional Herbs De Province and as much Parmesan as you like.
- Bake 30 minutes or until top is golden.
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RECIPE SUBMITTED BY
Chef Lyle
Kingsport, 82
Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.