Soft Polenta with Dry Jack |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: When Chef Drew Rosen made creamy polenta at the former Eastside Oyster Bar and Grill in Sonoma, he mellowed it further with dry jack. Look for semolina flour in natural-food markets. Ingredients:
1 cup polenta |
1/3 cup semolina flour (or more polenta) |
4 1/2 cups chicken broth |
1 1/2 cups whipping cream or milk |
1 tablespoon butter or margarine |
3 to 4 ounces dry jack cheese, shaved, or 1 to 1 1/2 cups grated dry jack cheese |
salt and pepper |
Directions:
1. In a 5- to 6-quart pan, mix polenta and flour. Stir in broth and cream, mixing well. Bring to a boil over high heat, stirring often with a whisk or spoon to prevent lumps and sticking. Reduce heat; simmer uncovered, stirring often, until polenta feels creamy and smooth to taste, 15 to 20 minutes.
2. Stir butter and half the cheese into polenta; ladle into bowls. Sprinkle remaining cheese over polenta and add salt and pepper to taste.
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