Soft Polenta with Dry Jack
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
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Amount per serving
- Calories: 467
- Calories from fat: 50%
- Protein: 12g
- Fat: 26g
- Saturated fat: 16g
- Carbohydrate: 46g
- Fiber: 5g
- Sodium: 195mg
- Cholesterol: 89mg
- 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
- 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.
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