Three-cheese Polenta

Serves: 4 to 6

Your rating: None (4 votes)

These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The perfect dish to combat a dreary day. Hearty and delicious.

Ingredients

Preparation

In a large heavy saucepan, bring the water and stock to a boil and add the salt. Reduce the heat and, while the liquid is simmering, sprinkle the polenta evenly in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.

Reduce the heat to very low. Switch to a wooden spoon and stir thoroughly every 1 or 2 minutes for 30 to 40 minutes, or until the mixture pulls away from the sides of the pan and grains of the polenta have softened.

Remove from the heat and stir in the butter until it is completely incorporated. Stir in the Gorgonzola and fontina cheeses. When they have begun to melt, season to taste with black pepper.

Serve immediately in individual heated bowls, and pass the Parmesan cheese at the table.

Recipe by Iole Aguero, PCC Cooks instructor

Source: PCC Sound Consumer, February 2011

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More about: cheese, corn, polenta

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