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.
We've been fans of the Beekman boys, Brent and Josh, since the beginning when they moved from the city to the country and started a goat farm. They are supporters of local agriculture, heirloom vegetables, high quality products, and of their town, Sharon Springs. Here they share recipes collected...