Texas Monthly: Mi Piaci's Creamy Polenta

Featured in the March 1994 issue of Texas Monthly

Mi Piaci's Creamy Polenta

The ingredients are earthy but the effect is divine.

3 cups chicken broth
1 cup cornmeal
Salt and pepper to taste
1 stick butter
4 bunches arugula, for garnish

Bring broth to boil in saucepan and add cornmeal. Cook on low heat for 25 minutes, stirring constantly to achieve a creamy consistency. Season and then stir in butter.

To serve, spoon some polenta onto each warmed plate; arrange duck slices on top and one leg alongside. Ladle sauce over duck and garnish each plate with a generous bunch of arugula. Serves 4.

Featured with Mi Piaci's Roast Duck

Mi Piaci
14854 Montfort
Dallas, Texas

The ingredients are earthy but the effect is divine in chef Mark Morrow's rustic anitra arrosto, or roast duck. Morrow's recipes from Mi Piaci in Dallas do a turn on traditional Italian fare: fresh fowl brushed with honey and balsamic vinegar and slow-cooked creamy polenta, made from simple cornmeal.

Meat & Dairy
butter

Produce
4 bunches arugula

Grocery
2 cans chicken broth
cornmeal
Salt
pepper