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Soft Polenta with Dry Jack

Yield Makes 6 servings
Notes: When Chef Drew Rosen made creamy polenta at the former Eastside Oyster Bar and Grill in Sonoma, he mellowed it further with dry jack. Look for semolina flour in natural-food markets.


  • 1 cup polenta
  • 1/3 cup semolina flour (or more polenta)
  • 4 1/2 cups chicken broth
  • 1 1/2 cups whipping cream or milk
  • 1 tablespoon butter or margarine
  • 3 to 4 ounces dry jack cheese, shaved, or 1 to 1 1/2 cups grated dry jack cheese
  • Salt and pepper

Nutrition Information

  • calories 467
  • caloriesfromfat 50 %
  • protein 12 g
  • fat 26 g
  • satfat 16 g
  • carbohydrate 46 g
  • fiber 5 g
  • sodium 195 mg
  • cholesterol 89 mg

How to Make It

  1. In a 5- to 6-quart pan, mix polenta and flour. Stir in broth and cream, mixing well. Bring to a boil over high heat, stirring often with a whisk or spoon to prevent lumps and sticking. Reduce heat; simmer uncovered, stirring often, until polenta feels creamy and smooth to taste, 15 to 20 minutes.

  2. Stir butter and half the cheese into polenta; ladle into bowls. Sprinkle remaining cheese over polenta and add salt and pepper to taste.