Soft Polenta with Dry Jack


  • 3 to 4 ounces dry jack cheese, shaved, or 1 to 1 1/2 cups grated dry jack cheese
  • 4 ½ cups chicken broth
  • 1 tablespoon butter or margarine
  • 1/3 cup semolina flour (or more polenta)
  • Salt and pepper
  • 1 ½ cups whipping cream or milk
  • 1 cup polenta

1. In a 5- to 6-quart pan, mix polenta and flour. Stir in broth and cream, mixing well. Bring to a boil over high heat, stirring often with a whisk or spoon to prevent lumps and sticking. Reduce heat; simmer uncovered, stirring often, until polenta feels creamy and smooth to taste, 15 to 20 minut...

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