Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creamy Polenta with Peas
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- #71028
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound fresh peas, shelled
1 tablespoon olive oil
salt and pepper, to taste
2 cups water
2 cups whole milk
4 tablespoons butter
1 cup cornmeal for polenta
1/3 cup Parmesan cheese
directions
Have on hand a bowl of ice water. Bring a large saucepan of water to a boil. Add the peas and blanch them for 2 to 3 minutes or until they are tender but still have some bite.
Drain the peas and put them in the ice water to stop the cooking process. Drain again.
In a skillet, heat the oil and add the peas, salt, and pepper. Cook them, shaking the pan, for 1 minute; set them aside.
In a large saucepan, bring the water, milk, and 2 tablespoons of the butter to a boil. With a wooden spoon, gradually beat in the cornmeal, stirring constantly, until all of it has been added.
Cook the polenta, stirring constantly, for 20 minutes or until the spoon stands up on its own in the mixture.
Stir in the peas, the remaining 2 tablespoons of butter, the cheese, salt, and pepper. When the cheese melts, spoon the polenta onto plates and serve at once.
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nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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reviews & comments
December 9, 2014
Also try with a diced potatoes and onion instead of a peas.