Semolina Polenta

Name: Semolina Polenta
Yield: Serves 4
Ingredients: 3 cups milk; 1 cup semolina or pasta flour; ½ cup Parmigiano-Reggiano cheese, freshly grated; Kosher salt and freshly ground black pepper to taste; ⅓ cup heavy cream (optional)

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"I've been known for my polenta for years, but using semolina is a fresh take on the classic. This takes only a few minutes to make and is the perfect base for my Chicken Under a Brick." —Todd English

By Todd English

Recipe by Oxmoor House January 2012

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Recipe Summary

Yield:

Serves 4

Ingredients

3 cups milk
1 cup semolina or pasta flour
½ cup Parmigiano-Reggiano cheese, freshly grated
Kosher salt and freshly ground black pepper to taste
⅓ cup heavy cream (optional)

Directions

Step 1
Cook milk in a heavy nonaluminum saucepan over medium heat, stirring often, 6 minutes or just until bubbles appear (do not boil). Stir in semolina. Cook, stirring constantly, 2 minutes or just until semolina begins to set. Stir in 1/2 cup cheese and salt and pepper to taste. If desired, whisk in up to 1/3 cup cream for desired consistency.

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Chef's Notes

I suggest using Bob's Red Mill Semolina Flour.

Source

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Semolina Polenta

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Recipe Summary

Ingredients

Directions

Chef's Notes

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All Reviews for Semolina Polenta

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Semolina Polenta

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Reviews

All Reviews for Semolina Polenta