Recipe ingredients and directions:
1 cup assorted fresh herb leaves (mint, tarragon, parsley and basil)
1/4 cup plus 2 Tbsp corn oil
3 1/4 cup water
1 cup yellow cornmeal
1/3 cup whipping cream
Bring small pot of water to boil. Add herbs and blanch 5 seconds.
Drain. Refresh under cold water and drain. Place herbs and oil in
blender and puree. Cover; chill. (Can be made 1 day ahead.)
Bring water to boil in heavy medium saucepan over medium heat.
Gradually whisk in cornmeal. Cook until thickened, stirring often,
about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Season
polenta with salt and cayenne.
Category: Bean Cereals Recipes