City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Creamy Coconut Polenta
Nov/Dec 2009

4 c. chicken or vegetable stock

1 can unsweetened coconut milk, whisked

2 t. sea salt

several grinds of pepper

1 c. instant polenta

2 T. butter

Bring the stock and coconut milk to a boil in a medium saucepan over high heat. Turn the heat to medium-low and whisk in the salt, pepper and polenta. Whisk constantly until the mixture is thick and creamy, about 5 minutes. It will burble and bubble while you whisk. When it becomes thickened, stirring with a spoon might work better than whisking. Stir in butter. Spoon into wide bowls and top with short ribs and sauce.

Rice Grains and Pastas