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