A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton's beautiful My New Roots cookbook.
This breakfast polenta recipe is creamy, comforting and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.
Made from polenta, buttermilk, cayenne pepper, and Parmesan cheese, this is a perfect party cracker recipe.
Great party finger food. A thick slab of polenta is sliced into the shape of a french fry and baked off.