Three-cheese Polenta
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Serves: 4 to 6
The perfect dish to combat a dreary day.
Ingredients
- 3 1/4 cups water
- 3 1/4 cups chicken or vegetable stock
- 1 teaspoon sea salt
- 1 1/2 cups polenta
- 4 tablespoons unsalted butter (1/2 stick)
- 4 ounces Gorgonzola cheese, cut into 1-inch chunks
- 8 ounces Italian Fontina cheese, cut into 1-inch chunks
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Preparation
In a large, heavy saucepan, bring the water and stock to a boil and add the salt. Reduce heat and sprinkle polenta evenly in a slow, thin stream, whisking constantly until no lumps remain. Reduce heat to low. Use a wooden spoon and stir every other minute for 30 or 40 minutes, or until the mixture pulls away from the sides of the pan and polenta grains have softened.
Remove from heat and stir in butter. Stir in Gorgonzola and Fontina. Season to taste with black pepper. Serve hot, topped with Parmesan.
Recipe by Iole Aguero, PCC Cooks instructor
Source: PCC Sound Consumer, February 2010