Soft Polenta with Dry Jack

recipe
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.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

March 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note