Italian Recipes
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| Ingredients |
| 1 |
Semolina |
5 tablespoons |
| 2 |
Polenta |
5 tablespoons |
| 3 |
Chicken stock |
1 +1/2 cups |
| 4 |
Heavy cream |
1+ 1/2 cups |
| 5 |
Salt |
3/4 teaspoon |
| 6 |
Ground white pepper |
a pinch |
| 7 |
Fontina cheese, freshly grated |
1/4 cup |
| 8 |
Parmesan cheese, freshly grated |
1/4 cup |
| Method |
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In a heavy saucepan, add the stock and cream, bring to a boil, now add salt
and nutmeg and stir. Whisk in the polenta and semolina and cook over low
heat for 20-30 minutes, stirring often, until the grains are soft. Fold in the
cheese, serve.
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| Servings -4 to 5 |
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| Introduction
of the dish |
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Polenta is a basic accompaniment for many Italian-Jewish
dishes. It can be served warm, soft and comforting as porridge, unadorned
or enriched with butter or cheese. Or it can be allowed to firm up and then
cut into slices to be baked, fried or grilled.
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