Chef Chance Bear from Lincklaen House - located at 79 Albany Street in Cazenovia - is back in the kitchen. He showed us how to make his new dish, Spring Polenta.
2 cups cornmeal
1 clove roasted garlic
3 cups of milk
2 cups of water
1/2 cup Parmesan
3 tbsp butter
Salt and pepper to taste
- Add the butter and cornmeal in a small pot on low heat, until butter is melted.
- Then add water and milk to the mix and allow to come to a simmer. Keep stirring until polenta is soft and not grainy.
- Add Parmesan cheese and salt and pepper and enjoy.
More About Lincklaen House
Lincklaen House offers casual fine dining from 5:30 pm to 9 pm, daily. One step further, the Seven Stone Steps Tavern is open Monday to Saturday 11 am to 11 pm and Sundays from 12 pm to 10 pm. Every Sunday, brunch is served from 9 am to 1 pm.
For more information, visit their website. For reservations, call (315) 655 - 3461.