I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Creamy Vanilla-Scented Polenta

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Creamy Vanilla-Scented Polenta

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Ingredients

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1 cup polenta

3 cups chicken or vegetable broth

1/2 cup cream or evaporated milk

1 tablespoon butter (optional)

1–1/2 teaspoons Rain’s Choice pure Vanilla Extract

1/2 cup Harvati or Swiss cheese (or other mild creamy cheese)

1/4 cup shredded or grated Parmesan cheese

salt and pepper to taste

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Instructions

In a 5- to 6- quart pan, blend polenta, broth and cream or milk. Stir over high heat until mixture just comes to a boil, then reduce heat, and simmer, stirring often, until the polenta is smooth and no longer tastes gritty (about 15 minutes).

Add pure vanilla, butter, and Harvati (or Swiss) cheese. Add a little more broth or cream if mixture is too thick.

Notes

Serve in a bowl with Parmesan cheese sprinkled over the top.

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Patricia Rain

Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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