All of the following recipes were created by Chef Paul Lindemuth of Marcel’s Culinary Experience in Chicago, who has collaborated on several Blustone wine pairing dinners with Tom and Joan Knighton.
Ingredients
SERVINGS: 4-6 Serving(s)
- 2¼ cups water
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 cup polenta
- salt and freshly ground pepper, to taste
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
Preparation
In a large, heavy saucepan, combine water, chicken broth and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Bring liquid back to a boil and gradually whisk in polenta. Reduce heat and cook until polenta is thick and creamy, stirring occasionally, 30 to 40 minutes.
Remove polenta from heat and remove bay leaf. Stir in Parmesan cheese and butter. Season to taste with salt and pepper.
Serve polenta on its own or as a side dish with roasted chicken.
About this recipe
Wine pairing: Blustone Pinot Grigio (fruity, natural acidity) or Pinot Blanc
