369 Park
In the Kitchen
Polenta alla Fabio Viviani
Made a bolognese sauce a couple weeks ago. Naturally, when you make it, it's not just for one meal.
Froze some and made these shells with it.
Another crazy good meal.
This recipe only details the making of the stuffed shells. See my bolognese sauce recipe.
Ingredients
Oil
2-3 garlic cloves – chopped
1 cup heavy cream
Salt and fresh ground black pepper
2 cups water
1 cup medium grain polenta (corn meal)
1 cup grated Parmesan cheese
1 package (4 oz.) cream cheese, cut into chunks
The making of...
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Heat 2 tbsp. extra virgin olive oil and 2-3 cloves chopped garlic in skillet until golden brown.
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Add heavy cream and season with salt and fresh ground black pepper; let reduce.
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Add water. Add polenta, stirring as you add. As it thickens, whisk in Parmesan and cream cheese.
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Continue stirring 5-10 min. until thick and creamy.
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Pour finished polenta on a platter and top with additional Parmesan cheese if desired, and drizzle with 2 tbsp. extra virgin olive oil.
Note
In my case, I poured the polenta in shallow bowls, topped it with a bit of oil, Parmesan cheese, then with a tomato sauce (homemade of course) made with sliced Italian sausages, and added more Parmesan cheese cause I love it. I poured the remained in a square container to slice the next day. It was heaven, and I believe that this is now our preferred method, only because it's so easy to make and darn good.
Compliments to Chef Aline!