Parmesan Polenta with Toasted Breadcrumbs скачать в хорошем качестве

Parmesan Polenta with Toasted Breadcrumbs

Our delicious Parmesan Polenta with Toasted Italian Bread Crumbs makes for an excellent side dish or appetizer that everyone will love. The best part? It only takes about 10 minutes to make! Connect with Blue Peppercorn; we would love to hear from you! Follow us on Instagram:   / thebluepeppercorn   Like us on Facebook:   / bluepeppercorn   Follow us on Pinterest:   / thebluepeppercorn   Ingredients For the breadcrumbs · ⅓ cup seasoned parmesan Italian breadcrumbs · ½ tablespoon unsalted butter For the polenta · 2 cups chicken stock (vegetable stock can also be used) · 2 cups whole milk · 2 tablespoon unsalted butter · ¼ teaspoon ground black pepper · 1 cup polenta (cornmeal) · ⅓ cup parmesan cheese, grated Method Step 1: With the heat off, place a 2 quart saucepan on the stove and add the chicken stock, milk, butter, black pepper and polenta; whisk to combine. Step 2: Turn the heat on low and stir the polenta continuously. When it begins to bubble or boil, add the parmesan cheese and stir to combine. Continue stirring until the polenta thickens and begins to stick to the side of the pan. Remove from heat and pour into an 8” x 8” glass dish and level with a spatula. Sprinkle the cooked breadcrumb mixture and allow to rest for 1 hour or until set. Notes: Although this is a low sodium recipe, salt can be added at the liquid stage if needed.