Soft Polenta

INGREDIENTS

2     cups chicken stock

1 ½   cups half-and-half or 2% milk

½   teaspoon freshly grated nutmeg

½   teaspoon salt

1    pinch ground white pepper

6    tablespoons polenta

4    tablespoons semolina

¼   cup grated Fontina, Fontal or Telme cheese

¼   cup Gorgonzola or blue cheese

                                                                                                               Shown with Mushroom Ragout

¼   cup grated Parmesan

METHOD

In a heavy saucepan, combine the stock and half-and-half and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 minutes, stirring often, until the grains are soft. Fold in the Fontina and Gorgonzola cheeses. Pour into a small warm serving dish (or two) and dust with the ground Parmesan. Add braised mushrooms or Mushroom Ragout and serve.

Recipe courtesy of Michael Chiarello and Food Network.com