Print Options:

Soft Polenta with Dry Jack





Yields
Makes 6 servings

Notes: When Chef Drew Rosen made creamy polenta at the former Eastside Oyster Bar and Grill in Sonoma, he mellowed it further with dry jack. Look for semolina flour in natural-food markets.

 1 cup polenta
 1/3 cup semolina flour (or more polenta)
 4 1/2 cups chicken broth
 1 1/2 cups whipping cream or milk
 1 tablespoon butter or margarine
 3 to 4 ounces dry jack cheese, shaved, or 1 to 1 1/2 cups grated dry jack cheese
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan, mix polenta and flour. Stir in broth and cream, mixing well. Bring to a boil over high heat, stirring often with a whisk or spoon to prevent lumps and sticking. Reduce heat; simmer uncovered, stirring often, until polenta feels creamy and smooth to taste, 15 to 20 minutes.

Step 2
2

Stir butter and half the cheese into polenta; ladle into bowls. Sprinkle remaining cheese over polenta and add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories467
% Daily Value *
Total Fat 26g34%

Saturated Fat 16g80%
Cholesterol 89mg30%
Sodium 195mg9%
Total Carbohydrate 46g17%

Dietary Fiber 5g18%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.