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Ever since we served a creamy polenta and roasted vegetables, from one of my favorite Windsor, CA restaurants � Mangiamo, paired with our Pinot Noir barrel samples last January, I've been obsessed with finding a way to recreate it. This recipe is the closest I've come yet. Roast your favorite vegetables (cauliflower, carrots, brussel sprouts, zucchini - all work great) and serve a top the polenta.
"Enjoy with a glass or two of our Martin Ray Reserve Russian River Valley Pinot Noir."
� Wendi Hawn, Tasting Room Manager
• 3 cups chicken stock
• 1 Tablespoon butter
• Salt
• Freshly ground white pepper
• ¾ cup white cornmeal
• ½ cup heavy cream
• ¼ cup grated fresh Parmigiano-Reggiano cheese
In a medium-size saucepan, over medium heat, combine the stock and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir the cream and cheese into the polenta. Season with salt and pepper.
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