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White Wine Creole Polenta



A savory Creole-inspired polenta that pairs well with our New Orleans Style BBQ Shrimp.



1 - 1 1/2 cups Polenta 
3 - 4 1/2 cups Chicken or vegetable stock               
Sea salt and pepper to taste
1 bottle Robert Rothschild Farm White Wine Creole Sauce



Using a rice cooker; combine 1 part polenta to 3 parts stock. Quantity used will depend on the size of your rice cooker. Place in the cook setting. For stovetop use, combine 1 1/2 cups polenta and 3 cups stock in a medium saucepan over medium-high heat. Boil, simmer and thicken, stirring occasionally. After cooking, season to taste. Let polenta rest for 5 minutes to thicken and cool slightly. Spoon onto plates and top each serving with 2 – 3 tablespoons of White Wine Creole Sauce. You may serve the polenta family-style on a platter and pour sauce over the top.

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