Polenta Party!
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Polenta (medium grind)1 cup
Semolina Flour2 cups
Chicken Stock2 cups
Cream1 tsp
Nutmeg (freshly grated)3 tsp
Salt1 cup
Fontina (grated)1 cup
Grated ParmesanDirections:
1
In a small bowl combine the polenta and semolina and set aside
2
In a heavy stainless pan or casserole, Combine the stock, cream, nutmeg, and salt and place over medium heat
3
Bring mixture to a simmer, and slowly but steadily whisk in the polenta and semolina
4
Continue to stir, allowing the mixture to return to a simmer and then reduce the heat so that the mixture barely bubbles
5
Stir the polenta for about 5 more minutes, until it thickens and begins to pull away from the sides of the pot
6
Remove the pot from the heat
7
Sprinkle the grated cheese over the hot polenta and mix well
8
While the polenta is warm spread it evenly in an ungreased 8 by 8-inch square pan
9
Allow the polenta to cool for about 10 minutes and then cover it with plastic wrap
10
Refrigerate 2 to 3 hours or overnight
11
After the polenta has thoroughly chilled, loosen the sides of the polenta by running a knife around the sides of the pan
12
Cut into 2 inch squares or as desired
13
Lift the pieces out carefully with a small spatula and place on a small sheet pan
14
Grill or broil the polenta pieces until they are golden brown
15
Serve with a variety of toppings such as Parmesan, bolognese, balsamic mushrooms and broccoli rabe with crushed chili flakes