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1
In a small bowl combine the polenta and semolina and set aside.
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2
In a heavy stainless pan or casserole, Combine the stock, cream, nutmeg, and salt and place over medium heat.
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3
Bring mixture to a simmer, and slowly but steadily whisk in the polenta and semolina.
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4
Continue to stir, allowing the mixture to return to a simmer and then reduce the heat so that the mixture barely bubbles.
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5
Stir the polenta for about 5 more minutes, until it thickens and begins to pull away from the sides of the pot.
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6
Remove the pot from the heat.
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7
Sprinkle the grated cheese over the hot polenta and mix well.
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8
While the polenta is warm spread it evenly in an ungreased 8 by 8-inch square pan.
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9
Allow the polenta to cool for about 10 minutes and then cover it with plastic wrap.
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10
Refrigerate 2 to 3 hours or overnight.
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11
After the polenta has thoroughly chilled, loosen the sides of the polenta by running a knife around the sides of the pan.
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12
Cut into 2 inch squares or as desired.
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13
Lift the pieces out carefully with a small spatula and place on a small sheet pan.
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14
Grill or broil the polenta pieces until they are golden brown.
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15
Serve with a variety of toppings such as Parmesan, bolognese, balsamic mushrooms and broccoli rabe with crushed chili flakes.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
