Polenta with Fontina and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Every three months, I host a dinner party for the supper club I belong to, says Brianna P. Burks of Salt Lake City, Utah. The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. I found that Fontina adds creaminess and flavor, and thyme is just the right accent. Wonderful with steak, chicken or pork. Ingredients:
5 cups canned low-salt chicken broth |
1 tablespoon chopped fresh thyme |
1 garlic clove, minced |
1 cup polenta (coarse cornmeal) |
1 cup (packed) grated fontina cheese (about 4 ounces) |
1/4 cup freshly grated parmesan cheese (about 1 ounce) |
Directions:
1. Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve.
2. *Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.
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