Wednesday, April 16, 2014
Inquirer Daily News

Polenta With Champagne and Preserves

Makes 4 servings

1 box of polenta (or 1 cup yellow cornmeal)

4 cups water

Salt and pepper to taste

1/2 bottle good-quality

champagne

2 tablespoons sugar

1/4 tablespoon lemon zest

1/2 tablespoon butter, melted

3-4 teaspoons raspberry

preserves, room temperature

1. Follow the instructions on the polenta package, or gradually add 1 cup yellow cornmeal to the saucepan with 4 cups boiling water. Reduce heat to medium-low and cook, stirring constantly until thick and creamy, about 15 minutes, adding more water if a thinner blend is desired. Remove from heat and add salt and pepper to taste.

2. Pour the champagne into a small saucepan. Add sugar slowly, one spoon at a time. Bring to a boil.

3. Continue boiling on medium-high until the liquid is reduced by almost one-half, about 12 minutes.

4. Remove from heat. Whisk in the butter and lemon zest.

5. Divide the polenta into four servings, put a dollop of the raspberry preserves in the center of each, and drizzle with champagne reduction.

- From Donna Russell, Forking Delicious food group

Per serving: 261 calories, 3 grams protein, 50 grams carbohydrates, 9 grams sugar, 1 gram fat, 4 milligrams cholesterol, 156 milligrams sodium, 1 gram dietary fiber.

Inquirer Staff
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