Polenta the French Way

Name: Polenta the French Way
Cuisine: French
Ingredients: ½ cup unsalted butter or 3 tablespoons unsaturated oil of your choice; ½ cup unsalted butter or 3 tablespoons unsaturated oil of your choice; 2 medium-size yellow onions, very finely chopped; Pepper from the mill; Salt; 4½ cups boiling broth of your choice; 1½ cups coarse cornmeal; 2 large yellow onions, sliced; 3 pounds shelled and peeled medium-size broad beans or 3 cups fresh or frozen medium-size lima beans; 3 pounds shelled and peeled medium-size broad beans or 3 cups fresh or frozen medium-size lima beans; 3 pounds shelled and peeled medium-size broad beans or 3 cups fresh or frozen medium-size lima beans; Few saffron threads; 1 anchovy fillet, rinsed and mashed; Broth of your choice, to cover

Preparation info

FFR to FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The French of the northern Alps cook their polenta like a rice pilaf. The ragout of broad beans was once served during the medieval Foire du Lendict, the ancient two-week-long June fair celebrating spring held in the Landit plain, between Paris and the St. Denis Abbey.

Ingredients

For the polenta

½ cup unsalted butter or 3 tablespoons unsaturated oil of your choice
2

Europe
France
Fish course
Pescatarian
Paris
Gluten-free
Spring
June
Mediterranean

Method

Preheat the oven to 300°F. In a 2-quart enameled cast-iron pan, heat 2 tablespoons of the butter or oil over medium-high heat. Add the onions and sauté until translucent. Add the cornmeal and toss together well. Add the boiling broth, season with salt and pepper, and stir well. Cover,