Soft Polenta with Nasturtium Herb Butter
Here, polenta is prepared simply and topped with a fragrant and delicious confetti of herb butter. Serve alone for a simple meal on a busy night or top with a soft poached egg for an elegant brunch. Or, serve it forth as a side to grilled proteins.
Ingredients
Serves 6-8 people
- 1 cup Roan Mills Polenta
- 4 cups water
- 4 ounces cold, unsalted butter
- 5 nasturtium flowers chopped fine (about 2 tablespoons)
- 5 sprigs chervil chopped fine (about 2 tablespoons)
- 5 chives chopped fine (about 2 tablespoons)
- 1 teaspoon salt and pepper to taste
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 30 min
To prepare the polenta, place the cup of polenta into a small bowl and add a cup of cold water, stir to mix. Bring 3 cups of water to boil in a 2 quart saucepan, toss in 1 teaspoon salt and carefully pour in the polenta slurry. Stir to prevent lumps forming and bring to a boil. Reduce heat to lowest setting and cover pot while you prepare the herb butter. Mash the butter with the tines of a fork until it is malleable. Work in the chopped herbs and some cracked pepper. Once combined begin adding to the polenta in nut sized pieces, stir well after each addition until all the butter has been incorporated and serve it forth.
Recipe from the Roan Mills test kitchen