November 11, 2011

Ricotta Polenta with Fennel Pollen

4 cups chicken stock
1 cup polenta
1/2 cup ricotta
1/2 teaspoon fennel pollen*
freshly ground black pepper


Bring the stock to a boil in a medium saucepan. Add the polenta, salt, pepper, and pollen and stir until it starts to thicken, 2-5 minutes. Simmer 30 minutes. Stir in the  ricotta.

*I found this at an Italian market

My thoughts:
This recipe is so good, creamy and easy, everyone should make it this weekend. It seems simple but the ricotta adds a ton of flavor and texture to the polenta.

1 comment:

  1. Came out good. I also baked the mixture for 30 minutes which came out great!


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