KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds1 tablespoon extra-virgin olive oil
1 large shallot, thinly sliced
2 teaspoons fresh oregano, minced
1/4 cup sun-dried tomatoes (packed in olive oil), finely chopped
2 cups whole milk2 cups chicken stock
4 tablespoons salted butter, separated
1 cup polenta
1 cup grated parmesan cheese
Sea salt, to taste
Comments