- 1/2 cup polenta, medium grind
- 1/2 cup semolina flour
- 2 cups chicken stock
- 2 cups cream
- 1/8 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- 1/4 cup grated Fontina
- 1/4 cup grated Parmesan
In a small bowl combine the polenta and semolina and set aside.
Continue to stir, allowing the mixture to return to a simmer and then reduce the heat so that the mixture barely bubbles. Stir the polenta for about 5 more minutes, until it thickens and begins to pull away from the sides of the pot. Remove the pot from the heat. Sprinkle the grated cheese over the hot polenta and mix well.
While the polenta is warm spread it evenly in an ungreased 8 by 8-inch square pan. Allow the polenta to cool for about 10 minutes and then cover it with plastic wrap. Refrigerate 2 to 3 hours or overnight.
After the polenta has thoroughly chilled, loosen the sides of the polenta by running a knife around the sides of the pan. Cut into 2 inch squares or as desired. Lift the pieces out carefully with a small spatula and place on a small sheet pan. Grill or broil the polenta pieces until they are golden brown. Serve with a variety of toppings such as Parmesan, bolognese, balsamic mushrooms and broccoli rabe with crushed chili flakes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.