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 |
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