• 80minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, C, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 5 cups chicken stock

  2. 2 cups heavy cream

  3. 2 cups whole milk

  4. 1 fresh thyme sprig

  5. 1 fresh rosemary sprig

  6. 1 shallot , cut in half

  7. 2 garlic cloves , peeled and crushed

  8. 1 small dried árbol chile

  9. 1 1/2 cups polenta (coarse corn meal )

  10. 1/2 cup freshly grated Parmesan cheese

  11. 1/2 cup soft goat cheese

  12. 2 tablespoons thinly sliced fresh flat leaf parsley

  13. 2 tablespoons (1/4 stick) unsalted butter

  14. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the chicken stock in a medium saucepan over medium heat just until hot. Remove from the heat and cover to keep warm.

  2. Meanwhile, combine the cream, milk, thyme, rosemary, shallot, garlic, and, chile in another medium saucepan and bring to a gentle simmer over medium-high heat. Strain the cream mixture into a heavy large saucepan.

  3. Slowly whisk the polenta into the hot cream mixture. Whisk in the warm chicken stock.

  4. Whisk the polenta over medium heat until it boils . Reduce the heat to medium-low and simmer gently, stirring often, for 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste .

  5. Stir in the Parmesan cheese, goat cheese, parsley, and butter. Season to taste with salt and pepper.


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