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Gruyere and Herb Polenta








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Gruyere and Herb Polenta

Yellow cornmeal, milk, herbs, butter, and freshly grated Gruyere cheese make up this creamy polenta.

Gruyere and Herb Polenta recipe



servings: 4

total time: 25 minutes

recipe by: 

Ingredients

  • 3 1/2 cups whole milk
  • 1 cup water
  • 3/4 tsp dried thyme
  • 3/4 tsp dried parsley
  • 3/4 tsp dried rosemary
  • salt & freshly ground black pepper
  • 1 cup yellow cornmeal
  • 1 cup freshly grated Gruyere cheese
  • 4 TBSP unsalted butter




Directions

  1. Stir together the milk, water, thyme, parsley, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a medium-size saucpean over medium heat. Cook, stirring often, until liquid just begins to slightly boil.

  2. Reduce the heat to low then slowly pour in the cornmeal, just a little bit at a time (to keep from clumping), until fully incorporated.

  3. Continue to stir until the cornmeal thickens, about 5 minutes.

  4. Take the pan off the heat and stir in the Gruyere and butter until melted.

  5. Taste and season with additional salt & pepper if needed.


Similar Recipes:

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