- 3 cups polenta
- 2 tablespoons minced ginger
- 1/4 cup minced shallots
- 1/2 cup fine dice preserved lemons
- 3 cups chicken stock
- Salt and black pepper to taste
- 4 tablespoons butter
In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400-degree oven for 1 hour. A crust will form. Break through crust for polenta.