13
Wolfgang Puck’s Polenta
Serves 4
INGREDIENTS
1 tbsp. Butter
1 shallot, minced
1 tsp salt
1/2 tsp pepper
3 cups milk
2/3 cup polenta
1/2 cup parmesan cheese
1/2 cup sun-dried tomatoes julienne
1/4 cup goat cheese crumbled
2 tbsp butter, in bits
2 tsp fresh julienne basil
Few sprigs rosemary and thyme
METHOD
1
Mount the saucepan stirrer on a 3 quart saucepan
2
Set stove on medium heat and turn stirrer on to constant stirring
3
Cook 1 tbsp butter, shallot, 1tsp salt, and
?
tsp pepper for about
3 – 4 minutes
4
Add milk and polenta and let boil until thick, about 8 minutes
5
Remove from heat and add the remaining ingredients
Recipe courtesy Wolfgang Puck
14
Unbelievably Creamy
Rice Pudding
Serves 4
INGREDIENTS
1/2 cup sugar
2/3 cup long grain rice
2 cups milk
Pinch of salt
1 tsp. Lemon juice
1 tbsp vanilla extract
1 tsp cinnamon
1 cup heavy cream
METHOD
1
Place the stirrer on an unheated 3 qt saucepan
2
Using medium heat and add all ingredients into the pan except the
heavy cream
3
When the mixture begins to boil turn heat to low and simmer for
25 minutes
4
Add the heavy cream and remove from heat
5
Continue to mix for 30 min.
6
At this time pudding will be cool and incredibly creamy.
7
Remove the handsfree stirrer and transfer to an airtight container and
store in the refrigerator for up to 3 days.
Recipe courtesy Marian Getz - Wolfgang Puck Café
