Soft Fontina Polenta

4.5(8)

by Michael Chiarello·published 2016-11-18

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ItalianSide Dish

Servings

8 servings

Total time

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Calories / serving

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Ingredients (8)

serves

1 gallon chicken stockchicken-stock
1 gallon heavy creamheavy-cream
1 1/2 teaspoons freshly grated nutmegnutmeg
3/4 teaspoon gray saltsalt
2 cups polentapolenta
2 cups semolinasemolina
2 cups freshly grated fontina cheesefontina
2 cups freshly grated Parmesanparmesan

Instructions (4 steps)

01In 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.
02To 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.
03The 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.
04

For tabletop polenta: 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!

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