Soft Polenta

1. 1

   In a heavy saucepan, combine the stock and cream, and bring to a boil.

2. 2

   Add the nutmeg and salt.

3. 3

   Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft.

4. 4

   Fold in the cheeses.

5. 5

   Serve immediately or reserve.

6. 6

   To encourage polenta to come cleanly out of the pan, cook over medium heat.

7. 7

   Run a spatula or wooden spoon around the sides of the pan to clean off the polenta.

8. 8

   Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward.

9. 9

   Pour immediately into a warm dish.

10. 10

    The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat.

11. 11

    Whisk well before serving.

12. 12

    Grate a dusting of Parmesan over the top just before serving.

No additional tips available.