An Italian side dish from a French chef!
Servings: Makes 6 servings
Ingredients
  • 1 quart whole milk
  • 3 tablespoons chopped fresh rosemary
  • 1 1/2 cups quick-cooking polenta
  • 1 1/2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup grated Parmigiano-Reggiano cheese
Directions
In a 6-quart soup pot, bring milk and 1 cup water to a simmer over medium-high heat. Remove pot from heat; stir in rosemary, cover, and let stand 5 minutes. Strain milk mixture through a fine sieve set over a bowl. Discard rosemary.

Pour milk back into pot and bring to a simmer over medium heat. Add polenta and cook, whisking constantly, until thick, about 3 minutes (reduce heat slightly, if necessary).

Whisk in cream, butter, salt and pepper until mixture is smooth and butter is melted. Stir in cheese and immediately pour into a warm, deep serving platter.

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