Food Network: Soft Fontina Polenta

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Soft Fontina Polenta
Recipe courtesy Michael Chiarello, 2007

Ingredients
1 gallon chicken stock
1 gallon heavy cream
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon gray salt
2 cups polenta
2 cups semolina
2 cups freshly grated fontina cheese
2 cups freshly grated Parmesan

Directions
In a heavy saucepan, combine the stock and cream, and bring to a boil.
Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30
minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or
reserve.

To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden
spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a
few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into
a warm dish.
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and
reheat in the microwave or over low heat. Whisk well before serving.

Ingredients
For tabletop polenta:

Directions
Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay
down parchment or butcher paper over a tabletop. Pour the warm polenta out onto the table in front
of guests. Pass bowls of sauces and mix-ins. Each guest mixes in their toppings and eats right off
the table!