LOCATION: Recipes >> Beans >> Polenta Cheese 01
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Polenta Cheese 01
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Polenta with Cheese
3 1/2 cups chicken stock
1/4 tsp. freshly ground black pepper
Salt to taste
1 cup yellow corn meal
1/4 cup grated Romano cheese
1 1/2 Tbsp unsalted butter
Bring stock and pepper to a boil in a large saucepan, add salt to
taste. Pour the cornmeal in a slow, steady stream into the boiling
stock, whisking constantly as you pour. Bring the mixture back up
to a boil, reduce the heat to very low and continue cooking for 20
minutes, stirring with a whisk once in a while (especially in the
corners) to prevent sticking. Add the cheese and butter, mix well
and serve immediately. Serves 4
Note: Polenta can be poured into a buttered loaf or square pan and
refrigerated until completely chilled. Remove from the pan and cut
into slices and saute in a little melted butter in a frying pan.
Good served for breakfast.
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