Emboldened by last week's triumph over the Shrimp with Tomato-Feta Compote from Citricos at the Grand Floridian, I decided to take on a recipe from the grandaddy of WDW fine dining - the California Grill. If you haven't been, this is a must-do on your next trip. And be sure to stick around to watch Wishes from the balcony.
Back to business - this week I made the Garlic and Herb Polenta that is traditionally served with the California Grill's famous pork tenderloin. Polentas require a lot of babysitting, so it's not the easiest dish to prepare, but the results were good. You can serve it as a side dish, California Grill style, or eat it with some Melba Toast and call it dinner, Disney Chick style.
Before You Polenta ...
... you have to make the Roasted Garlic Puree. This takes awhile, but it's worth it and you can use this trick to liven up other dishes as well. You'll need one whole head of garlic, and some olive oil.
1. Preheat over to 400 degrees
From this ...
Now that that's done, let's get to the polenta.
2. Add the water, milk, and heavy cream and bring the mixture to a simmer over high heat.
* Shrimp with Tomato-Feta Compote - Citricos, Grand Floridian Resort & Spa
* Macaroni and Cheese - Jiko