Cooking A Green Polenta Recipe: Part 2

Video Transcript

"So it's been about three minutes the polenta is been thickening it up the whole time it starting to look really good. Now if your polenta ever feels too thick you can always add a little bit more of the hot water to get to the consistency you like. But I kind of like where is that is looking good to me. It does thicken up pretty quickly so now we add in the deliciousness of fresh basil and the amazingness of freshly grated Parmesan cheese. Kind of nothing let's whisk that in before it burp all over me here and would make it a little big thicker too the Parmesan is going to thickening it up and the beautiful green of that basil. Is going to add a nice color for our base okay, and when is at a very good consistency nice thick consistency of the polenta that you like we can move on to the next step."