Herb Polenta
By: Anonymous
Published: Friday, February 12, 2010 - 1:45pm

Ingredients




1 teaspoon Olive oil
4 Cloves garlic, finely chopped
1 small Shallot, finely chopped
1 cup White wine
7 cups Water
2 cups Yellow cornmeal
1 teaspoon Coarse salt, or to taste
cup Fresh parsley, chopped
1 tablespoon Fresh thyme leaves, chopped
1 teaspoon Fresh oregano, chopped
Freshly ground white pepper, to taste

Preparation

1 Heat the olive oil in a large high pot over medium heat. Add the garlic and the shallot and cook until soft and translucent, 3 to 5 minutes. 2 Remove from heat add the white wine. Return to the heat and add the water. 3 Over high heat bring the mixture to a boil. 4 In a slow steady stream, add the cornmeal, stirring constantly. Reduce the heat to a simmer, and cook, stirring constantly with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. 5 Add salt and chopped herbs. Taste and adjust for seasoning. For an extra special treat serve with freshly grated Parmesan. 6 Notes: Polenta is Italian cornmeal mush. It's really almost the same thing as grits - a Southern staple. Instant polenta is available in many grocery stores; this recipe is for the "old-fashioned" kind. If you would prefer the instant polenta, simply cook according to package instructions, augmenting with the flavoring listed here. Simply subsitute the 1 cup of wine listed here for one of the cups of water required in the package instructions.