Saffron Polenta
Servings
2Serving size
about 1 cupThis recipe can be multiplied, and leftover polenta should be reheated gently. Active cooking time is only about 20 minutes, but the saffron must steep for 30 minutes.
Ingredients
| 2 cup Water |
| 1/4 tsp. Saffron |
| 1/2 cup Yellow cornmeal (polenta) |
| 1 ounce Parmesan cheese (grated) |
Instructions
When the water boils, add the saffron threads and remove from the heat. Let the saffron steep for about 30 minutes.
Return the pan to the burner over high heat.
When the water is almost boiling, slowly whisk in the cornmeal and reduce the heat to medium, whisking almost continuously.
Cook for about 10 minutes until the polenta is thick.
Whisk in the grated parmesan and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I had a version of this saffron polenta while traveling in England. It is so simple and the saffron brings a subtle but elegant flavor to the dish. It is great served alongside the Mediterranean Shrimp but almost any fish or chicken will work great.
The key to making great polenta is to use good quality coarser ground cornmeal and add it to the slowly boiling water while whisking. This will keep the cornmeal from forming clumps and then cooking it very slowly and whisking almost continuously will cook the cornmeal and create a rich, creamy dish.