Soft Fontina Polenta
- 1 gallon chicken stock
- 1 gallon heavy cream
- 1 1/2 teaspoons freshly grated nutmeg
- 3/4 teaspoon gray salt
- 2 cups polenta
- 2 cups semolina
- 2 cups freshly grated fontina cheese
- 2 cups freshly grated Parmesan
- 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.
- Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a tabletop.
- Pour the warm polenta out onto the table in front of guests.
- Pass bowls of sauces and mix-ins.
- Each guest mixes in their toppings and eats right off the table!
chicken, cream, nutmeg, gray salt, polenta, semolina, fontina cheese
Taken from www.foodnetwork.com/recipes/michael-chiarello/soft-fontina-polenta-recipe.html (may not work)