Saturday, March 3, 2007

Coconut Polenta w/ Parmesan Cheese

1 Shallot, Minced
2 Tbsp. Garlic, Minced
1 cup Butter
6 cups Chicken Stock
6 cups Coconut Milk
3 cups Yellow Cornmeal, Coarse
3 Egg yolks
¼ cup Parmesan, Grated
Salt and Pepper, as needed

1.) Saute the shallots and garlic in ¼ cup butter until translucent. Add the chicken stock and coconut milk and bring to a boil. Season with salt and pepper

2.) Add the cornmeal in a stream, stirring constantly until it has all been added. Simmer, stirring often, until done, about 45 minutes. When done, the polenta will pull away from the sides of the pot.

3.) Remove the pot from the heat and blend in the remaining butter and cheese. Slowly blend in the egg yolks to avoid “scrambling” the egg.

4.) Serve at once as soft polenta. Pin It Now!

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