This creamy polenta pairs perfectly with our Turkey Osso Buco as it soaks up all the dishes delicious juices.
1 cup instant polenta
4 cups turkey or chicken stock
½ cup grated parmesan
freshly ground pepper
1. Bring chicken stock to boil in a heavy saucepan. Reduce heat to medium and slowly whisk in polenta. Stirring constantly, cook for 2-3 minutes until polenta is smooth and creamy.
2. Remove from heat. Stir in parmesan, drizzle with olive oil and season with salt & pepper.
Eric Alperin built and co-owns this cocktail lounge in downtown LA, which is hidden inside of Cole’s restaurant (there's a secret door at the back). The vibe here is intimate and the drinks are crafted by expert bartenders including Eric himself. Order a sandwich to go at the restaurant...