Cooking A Green Polenta Recipe: Part 1

Video Transcript

"Okay, Kristina Vanni for Expert Village. It's time for the herb polenta. So on the stove simmering I have 4 cups of the organic milk, as well as 1 cup of hot water. So that's simmering while that's going I?m gonna add in a tea spoon of salt, a tea spoon of garlic powder everyone loves the garlic kick. Get that in there. Then about a quarter tea spoon or so of the black pepper (not coming out) there we go tightening it. Okay, so you got to let this simmer at medium high heat, a little too warm a little boil in here. Whisk it all together with that the right temperature that's when we can start whisking in slowly the corn meal. So right here I have about a cup and a half of corn meal now the trick with polenta is that you got to add it in a little bit at the time. Shaking little bit whiskey up, shake a little whiskey it up, if you dump it all in is gonna freak out on you, you don't want to freak out your polenta. That's no good, now I love watching Georgy Lorenta and she has this whole story about her aunt her or grandma or something has this old Italian superstition about polenta. That you are only suppose to stir it in only one direction but I always whiskey all the way around so probably, because I am Finley and not Italian. But that's what she says is true reality is everything so taking it a little bit at the time and make its gonna absorb it gonna take about three minutes for this to thicken up. You got to whisk it the whole time to keep it going. Smells really good garlic and pepper not much better than garlic and pepper, last little bit okay? We give it about three minute for it to thicken up and then I?m gonna add a little Parmesan and a little basil."