***Dude's Polenta

By CheeseDiva

Bob and I originally made this polenta recipe with a decadent balsamic vinegar reduction --a recipe from Tra Vigne in Napa Valley during Michael Chiarello's time there.

Ingredients

• 3 c. heavy cream
• 3 c. veal or chicken stock
• Pinch nutmeg
• 1/4 tsp. ground white pepper
• 1 tsp. salt
• 1 c. polenta meal
• 1 c. semolina (available in stores next to the flour)
• 1 c. shredded Fontina
• 1 c. shredded Parmigiano Reggiano

Preparation

Step 1

Combine stock, cream, grated nutmeg, salt and pepper in a large heavy gauge pot. Bring liquid to a boil, then add the polenta and semolina gradually while stirring. Continue to cook over moderate heat, while stirring constantly. Polenta is ready when it pulls away from the sides--approx. 10-15 min.

Remove from heat and stir in all the fontina and 3/4 cup parmesan cheese until incorporated.
Serve now if softer polenta is desired.
Or: Spread polenta evenly on oiled sheet trays. Be sure to use trays that are not warped and spread to a thickness of approximately 3/4 inch.

Cool trays to room temperature, then cover with parchment and refrigerate. These may be prepared 48 hours in advance.

Final preparation - Cut polenta into squares or triangles. Put on a buttered sheet pan, sprinkle generously with additional parmesan cheese and put in a 500F oven until golden brown. Remove from oven.