Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, March 13, 2010

Truffled Polenta

I really love polenta. It’s a fabulous side dish, but in the past I’ve only made it with tons of butter, cream and gorgonzola cheese. It’s beyond delicious that way – but not so calorie friendly. I found this recipe in the – you guessed it – Cooking Light 2009 cookbook. I served it with steak one night. This extremely tasty and wonderful accompaniment will serve 2.

Truffle oil has an earthy fragrance and taste. It’s not inexpensive, but a little goes a long way. According to the recipe, it can also be drizzled over mashed potatoes or risotto. Mmm Mmm good!

Ingredients:

1 cup fat-free milk
½ cup chicken broth
1/8 tsp salt
1/3 cup dry instant polenta (I don’t think I used instant, just took a couple extra minutes to cook)
¼ cup grated parmesan cheese
1 ½ tsp white truffle oil

Directions:

Combine first 3 ingredients in a small saucepan; bring to a boil. Gradually add the polenta, stirring constantly with a whisk. Cook 1 minute or until thick, over medium heat – stirring constantly so that you don’t develop lumps.

Remove from heat, stir in cheese. Drizzle with oil. Serve immediately. (I garnished with a bit of fresh chives for color)


3 comments:

5Youngers said...

Looks delicious... I have never tasted a tuffle so very good.

Laura said...

I heart pollenta!!

Simple Simon said...

Oh that looks great!

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