Recipe courtesy of Starling Diner
Polenta Potatoes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 449
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 84
- Sodium
- 645
- Total: 1 hr 30 min
- Active: 1 hr 20 min
Ingredients
2 sticks (1 cup) unsalted butter, cut into pieces
6 large Yukon Gold potatoes
Kosher salt
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup organic yellow polenta
2 teaspoon white pepper
Directions
- Butter a 9-by-14-inch broiler-proof baking dish.
- Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes.
- Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes.
- Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes.
- Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined.
- Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.
- Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately.