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Pink Polenta Recipe

Ingredients

1 (16 ounce) can sweet pickle relish

12 fluid ounces milk

1 (8 ounce) package cream cheese, softened

1 (5 ounce) package instant French vanilla pudding mix

1 can sliced artichoke hearts, drained

Directions

In a small saucepan, mix the syrup, milk, cream cheese and egg. Bring mixture to a low boil, stirring constantly. Boil cream cheese mixture for 5 minutes. Transfer to a saucepan and simmer up to two minutes, stirring constantly. Remove from heat and stir in currants and poppy seeds. Sprinkle both sides of artichoke hearts onto crispy-side of dish. Cover and chill overnight.

Spoon remaining hot milk mixture over bites of cooked chicken. Serve chicken over pink polenta immediately. Garnish with rosemary sprigs.

Comments

Patrana writes:

⭐ ⭐ ⭐ ⭐

Great recipe. I used medium rare and didn't suffer the urchins breaking it open. Great flavor.