OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Katra wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Katra wrote:
>>>>> In article >,
>>>>> "jmcquown" > wrote:
>>>>>
>>>>>> Katra wrote:
>>>>>>> In article >,
>>>>>>> "jmcquown" > wrote:
>>>>>>>
>>>>>>>> jmcquown wrote:
>>>>>>>>> Katra wrote:
>>>>>>>>>> In article >,
>>>>>>>>>> Rusty > wrote:
>>>>>>>>>>
>>>>>>>>>>> On Mon, 4 Apr 2005 19:52:40 -0500, "jmcquown"
>>>>>>>>>>> >
>>>>>>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>>> Anyone have a good recipe for a quick basil cream sauce?
>>>>>>>>>>>> I'd like
>>>>>>>>>>>> to serve
>>>>>>>>>>>> it over pan-fried slices of polenta.
>>>>>>>>>>>>
>>>>>>>>>>>> Jill
>>>>>>>>>>>
>>>>>>>>>>> This recipe has good reviews on Allrecipes.com.
>>>>>>>>>>>
>>>>>>>>>>> http://pasta.allrecipes.com/az/BsilCrmSc.asp
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> Basil Cream Sauce
>>>>>>>>>>>
>>>>>>>>>>> INGREDIENTS:
>>>>>>>>>>> 2 cups fresh basil leaves
>>>>>>>>>>> 4 cloves garlic, minced
>>>>>>>>>>> 1/4 cup olive oil
>>>>>>>>>>> 2 ounces pine nuts
>>>>>>>>>>> 1/2 cup grated Parmesan cheese
>>>>>>>>>>> salt and pepper to taste
>>>>>>>>>>> 1 pint light cream
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> Rusty
>>>>>>>>>>
>>>>>>>>>> That sounds like a quick cream Pesto sauce! :-)
>>>>>>>>>>
>>>>>>>>>> Kat
>>>>>>>>>>
>>>>>>>>> Sans garlic, yes, it does. And it will fit the bill nicely!
>>>>>>>>> I'll probably even add garlic!
>>>>>>>>>
>>>>>>>>> Jill
>>>>>>>>
>>>>>>>> OOOPS, how did I miss the garlic already in the ingredients
>>>>>>>> list? Still,
>>>>>>>> it's what I was looking for. I've never tried adding cream to
>>>>>>>> a pesto blend before.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> Me neither!
>>>>>>> It sounds wonderful, but I'd probaby substitute sour cream. :-)
>>>>>>>
>>>>
>>>> I thought I had cream or light cream in the fridge or freezer.
>>>> Guess what? I had neither. Not even half & half. So down to the
>>>> small store I went - they are out of cream, too! And the dairy guy
>>>> doesn't arrive until Friday. So, I'm giving your idea a try. I
>>>> bought an 8 oz. container of sour cream
>>>>
>>>> Jill
>>>>
>>>>
>>>
>>> Ok, please report??? <lol>
>>> I've personally never found sour cream to be "sour".
>>> Just ever so slightly tart and sweet, and creamy.
>>>
>>> I've used it straight a number of times on sugared fresh fruit!
>>>
>>> :-)
>>
>> Okay, will do. Gonna make the polenta tomorrow. Then I'll do the
>> cream sauce with sour cream and report back.
>>
>> Jill
>>
>>
>
> What are you putting into the Polenta?

Plain polenta - thus the desire to sauce it.

From La Cuchina:

2 quarts water, boiling
2 tsp. salt
3 c. cornmeal

Sprinkle in half the cornmeal as the water just boils, stirring with a
wooden spoon. Reduce heat and as the mixture thickens, if necessary add
more boiling water. When the mixture is smooth, sprinkle in remaining meal,
adding more boiling water if the mixture becomes too thick.

Cook, stirring constantly, 40-50 minutes until the mixture leaves the sides
of the pan fairly clean. Turn the mixture onto a board.

At this point I'll allow the mixture to cool; will actually refrigerate and
then cut it into slices. Then I'll pan fry it. Was thinking "grill" but
the skies are rocking this morning so it's stovetop all the way today.

Jill