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.
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
* 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
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