Soft Polenta
Product Description
The polenta recipe in my book "Royal Recipes From The Castle of the Cookie Queen" is delicious. But last summer my Mom and my sister, Maria and I ordered Polenta at a restaurant in Pittsburghıs South Side. It was different from mine - but delicious too. It was soft ... almost soupy. They served it for an appetizer. I decided to try coming up with my own version of this soft polenta. I finally did it and gave the recipe a test run the other night for a dinner with friends and relatives. It was given a Four Star rating. While my original polenta recipe is quite easy to prepare, this one is even easier.
Ingredients
1 1/2 cups chicken broth
1 1/2 cups heavy cream
3/4 teaspoon salt
White pepper to taste
5 Tablespoons cornmeal
5 Tablespoons semolina
1/4 cup grated Fontina cheese
1/4 cup grated Parmesan cheese
Preparation
* Combine 1 1/2 cups chicken stock and 1 1/2 cups heavy cream in a heavy saucepan and bring to a simmer.
*Add 3/4 teaspoon salt and white pepper to taste.
*Measure out the 5 Tablespoons of cornmeal and 5 Tablespoons of semolina, then whisking all the while (and this is important as if you donıt whisk you ill get lumps) add the cornmeal and semolina.
*Cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes.
* Whisk in 1/4 cup Fontina cheese and 1/4 cup Parmesan cheese.
* Serve immediately.
To make firm polenta, increase the amounts of cornmeal and semolina each to 1/2 cup. It will not take longer to cook.
the "Cookie Queen" - Patricia Condelli
Cookie Queen Cookies & Cookbooks 1053 Edgewood Road, New Kensington, PA 15068 Phone: 724 339-0920
E-mail cookiequ@nb.net
WebSite Cookie Queen Books
Ingredients
1 1/2 cups chicken broth
1 1/2 cups heavy cream
3/4 teaspoon salt
White pepper to taste
5 Tablespoons cornmeal
5 Tablespoons semolina
1/4 cup grated Fontina cheese
1/4 cup grated Parmesan cheese
Preparation
* Combine 1 1/2 cups chicken stock and 1 1/2 cups heavy cream in a heavy saucepan and bring to a simmer.
*Add 3/4 teaspoon salt and white pepper to taste.
*Measure out the 5 Tablespoons of cornmeal and 5 Tablespoons of semolina, then whisking all the while (and this is important as if you donıt whisk you ill get lumps) add the cornmeal and semolina.
*Cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes.
* Whisk in 1/4 cup Fontina cheese and 1/4 cup Parmesan cheese.
* Serve immediately.
To make firm polenta, increase the amounts of cornmeal and semolina each to 1/2 cup. It will not take longer to cook.
the "Cookie Queen" - Patricia Condelli
Cookie Queen Cookies & Cookbooks 1053 Edgewood Road, New Kensington, PA 15068 Phone: 724 339-0920
E-mail cookiequ@nb.net
WebSite Cookie Queen Books
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