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.

How to Make It

Step 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.

Step 2

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

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