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Roasted Polenta with Shallots
Category: Polenta, Rice
Serves: 8
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Ingredients:
3 c. chicken broth 1 c. finely chopped shallots 3 c. half and half 1/4 t. white pepper 1 c. polenta or yellow cornmeal 1 c. semolina 3/4 c. freshly grated Parmigiano cheese 1/2 c. grated swiss cheese
Directions:
Combine the chicken broth with the shallots in a medium-sized heavy gauge pot. Bring the mixture to a boil and simmer 10 minutes. Whisk in the half and half and the pepper, bring the mixture back to a boil, then gradually whisk in the polenta and the semolina. Continue cooking over medium-low heat, stirring constantly. After about 5 minutes, as the polenta thickens to the proper consistency it will begin to pull away from the sides of the pan (and the bursting bubbles will be quite volcanic). Remove from heat and stir in both cheeses. Spread the polenta to an even thickness of about 3/4” on a lightly greased jelly roll pan measuring at least 11” by 14”. Refrigerate until cool, then cover with plastic wrap and refrigerate for up to 48 hours. When ready to serve, preheat the oven to 475°. Lightly oil a baking sheet. Cut the polenta into desired shapes, place on the baking sheet, sprinkle with additional Parmigiano cheese, and bake until the polenta is nice and golden, about 10 minutes. Or prepare without shallots and substitue 1/4 c. Roasted Garlic Crunchies when adding the cheeses.