| Cuisine: French | Type: Side Dish | Serves: 4 |
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Source:
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Bobby Flay |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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5 cups low-sodium chicken stock 1 cup quick-cooking polenta 1/4 cup heavy cream 1/2 cup grated gruyere 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper |
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Instructions:
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1. Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes. 2. Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper. |
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2015-12-30