Soft Polenta
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
38
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Chicken Stock1.5 cups
Heavy Cream1 tsp
Nutmeg (freshly grated)3 tsp
Salt1 pinch
Ground White Pepper5 tbsps
Polenta5 tbsps
Semolina1 cup
Fontina (freshly grated)Directions:
1
In a heavy saucepan, combine the stock and cream, and bring to a boil
2
Add the nutmeg and salt
3
Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft
4
Fold in the cheeses
5
Serve immediately or reserve
6
To encourage polenta to come cleanly out of the pan, cook over medium heat
7
Run a spatula or wooden spoon around the sides of the pan to clean off the polenta
8
Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward
9
Pour immediately into a warm dish
10
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat
11
Whisk well before serving
12
Grate a dusting of Parmesan over the top just before serving