Guest guest Posted October 17, 2001 Report Share Posted October 17, 2001 * Exported from MasterCook * Polenta With Cheese Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 524 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooked Polenta (see recipe for Traditional Polenta) 1 cup grated Fontina -- up to 2 1/2 cup freshly grated Parmesan plus extra for garnish butter freshly milled pepper Serves 6 The flavor of corn is remarkably well suited to cheese. The choice of cheese can be deliberate or simply be a way to use scraps of good cheeses. Gorgonzola, Fontina, and Parmesan are traditional Italian enrichments, while Cheddar gives a much more American taste. Smoked cheeses provide a heartiness that contributes a great deal to a vegetarian meal. Eight cups cooked polenta can easily absorb between 1 and 2 cups. Make the polenta. When it's done turn off the heat, stir in the cheeses, and add butter to taste. Season with pepper and serve with an additional sprinkle of grated Parmesan. Polenta with Browned Onions and Thyme: The addition of onion gives a larger range of flavor and texture to polenta. While the polenta is cooking, heat 2 tablespoons butter or olive oil in a medium skillet. Stirring occasionally, cook large, finely diced onion with 2 1/2 teaspoons chopped thyme (or rosemary) until soft, about 15 minutes. Season with salt and pepper. Stir it into the polenta during the last 10 minutes or so that the polenta is cooking. When done, turn off the heat and stir in 1 cup grated Parmesan. Taste for salt and season with pepper. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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