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chicken stock heavy cream nutmeg salt ground white pepper polenta semolina freshly grated Fontina freshly grated Parmesan
Viewed: 78 - Published at: 5 years agoIngredients
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- Pinch ground white pepper
- 5 tablespoons polenta
- 5 tablespoons semolina
- 1/4 cup freshly grated Fontina or Telme
- 1/4 cup freshly grated Parmesan, plus extra for dusting
Method
- In a heavy saucepan, combine the stock and cream, and bring to a boil.
- Add the nutmeg and salt.
- Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft.
- Fold in the cheeses.
- Serve immediately or reserve.
- To encourage polenta to come cleanly out of the pan, cook over medium heat.
- Run a spatula or wooden spoon around the sides of the pan to clean off the polenta.
- Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward.
- Pour immediately into a warm dish.
- 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.
- Whisk well before serving.
- Grate a dusting of Parmesan over the top just before serving.
