5 tablespoons Butter
1/4 cup Shallots finely chopped
1 cup Organic Polenta (medium-grain) or Yellow Cornmeal
1/4 cup Preserved Lemons diced pulp and rinds
4 cup Low Sodium Chicken Broth
Salt and Fresh
Ground Black Pepper
Preheat the oven to 325°F. Heat a large ovenproof saucepan over medium heat.
Add 1 tablespoon of the butter an swirl to coat the bottom of the pan.
Add the shallots and ginger and sauté, stirring, until soft, about 6 minutes.
Add the polenta, preserved lemon and stock.
Season with salt and pepper, stir well, fold in the remaining butter, and cover tightly with foil.
Transfer to the oven and bake until the liquid is absorbed, 45 minutes to 1 hour.
Correct the seasonings and serve.
Be sure to use Melissa's Organic Polenta when following this technique-not the coarse-grained or instant.