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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Serve this creamy cheesey polenta as a side dish for almost anything, although it's especially good with Italian-style lamb shanks or osso buco. From an August 1986 issue of Bon Appetit in the Cooking Class feature. Ingredients:
6 cups chicken stock |
10 tablespoons unsalted butter (1 1/4 sticks) |
salt and white pepper |
3 cups polenta (italian cornmeal) |
1 cup freshly grated parmesan cheese (preferably imported) |
1 cup finely grated jarlsberg cheese |
1/4 cup whipping cream |
Directions:
1. Bring stock,butter salt and pepper to taste to boil in large saucepan.
2. Stir in polenta in thin stream.
3. Return to boil, stirring constantly.
4. Reduce heat to medium-low and cook until polenta is soft, stirring frequently, about 20 minutes.
5. Remove from heat; mix in both cheeses and cream.
6. Adjust seasonings, if necessary and serve.
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