Polenta with Goat Cheese and Parmesan
Provided by: Curtis Stone
- 5 cups chicken stock
- 2 cups heavy cream
- 2 cups whole milk
- 1 small fresh thyme sprig
- 1 fresh rosemary sprig
- 1 shallot, cut in half
- 2 garlic cloves, peeled and crushed
- 1 small dried Ã¡rbol chile
- 1 1/2 cups polenta (coarse corn meal)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup soft goat cheese
- 2 tablespoons thinly sliced fresh flat leaf parsley
- 2 tablespoons (1/4 stick) unsalted butter
- Salt and freshly ground black pepper
- Place the chicken stock in a medium saucepan over medium heat just until hot. Remove from the heat and cover to keep warm.
- Meanwhile, combine the cream, milk, thyme, rosemary, shallot, garlic, and, chile in another medium saucepan and bring to a gentle simmer over medium-high heat. Strain the cream mixture into a heavy large saucepan.
- Slowly whisk the polenta into the hot cream mixture. Whisk in the warm chicken stock. Whisk the polenta over medium heat until it boils. Reduce the heat to medium-low and simmer gently, stirring often, for 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste.
- Stir in the Parmesan cheese, goat cheese, parsley, and butter. Season to taste with salt and pepper.