Can I use ground beef / turkey in this recipe? Fontina is a semi-hard, Italian-style cow's milk cheese a milk fat content around 45%, resulting in a rich and creamy texture and a nutty, buttery flavor that gets sharper with age. To make the topping, heat half the the oil and butter in a small skillet over medium heat. I’m hoping to speed up the total required time…, I’ve only made it as prescribed by the recipe. Cheesy Polenta This is comfort food, plain and simple. Is the 2-hour wait at the end of step 3 necessary? Wisconsin Fontina Polenta from Wisconsin Cheese Talk on Vimeo. Turn out polenta onto a cutting board. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Bring milk and 3 cups stock to a boil in a large saucepan. This was the first time I made polenta In cooking the polenta I did not follow the instructions. Finally serve polenta instead of bread, pasta or rice as an accompaniment to meat sauces, stews or … The leftovers are a much coveted lunchbox treat, eaten cold or reheated. Read more about our affiliate linking policy. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Could be you just didn’t like the flavors. I, myself, think this would be kind of bland without adding some ground beef. In a heavy saucepan, combine the stock and cream, and bring to a boil. Do you think I could refrigerate it after step 3 and heat the caserole the next day? I believe it’s just for 30 minutes before the casserole is actually assembled, but I’m sure it would be fine in the fridge overnight too, assembled or not. I love this recipe--I make it 3-4 times a year for special occasions. All photos and content are copyright protected. Have these ingredients delivered or schedule pickup SAME DAY! It was fantastic. Slowly whisk in the polenta. Hi Al, I would suggest adding Italian sausage, browning it first of course. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Dry the pieces with paper towels and dust with flour, shaking off excess. It could be that I erred on the directions, but I don't think so. "The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. I added red pepper flakes, dash of cinnamon and chopped kalamata olives to the sauce. For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a … Season with salt and pepper. Nikki, if I remember correctly, that recipe does call for the polenta to be refrigerated instead of letting it stand at room temperature. Please review the Comment Policy. Sorry, our subscription service is unavailable. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes. I definitely plan on making this many more times. We thought this was sooooo good! 1 cup shredded fontina Salt and pepper to taste. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Place milk and heavy cream in a sauce pot. Slowly … Please do not use our photos without prior written permission. Please try again later. It does have a slightly different taste. Otherwise, made everything per the recipe. Have Food, Will Cook. I have found that is is very forgiving & tasty casserole. I made this recipe for supper tonight and it was awesome. I noticed that when using cornmeal you have to bake it and refrigerate it overnight to let the cornmeal set up otherwise it is runny. ~Elise. As wonderful as homemade polenta sounds, I had a tube of pre-cooked polenta in the cabinet so I used that. Fold in the cheeses. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Also, for a very soft and creamy polenta… I wonder if you could use masa harina instead of the polenta? First time commenting? Get the recipe. 2 Cut the polenta into pieces 2 inches long by 1/2 inch square. Let stand for 2 hours at room temperature. This was my first time making polenta with milk, which made it nice and creamy (I also used 1% which was fine). There are a few different varieties like cornmeal with added buckwheat but polenta … Spoon the remaining sauce on top and sprinkle with the remaining cheeses. The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm “eco” retreat, noted for its artisanal salumi. Transfer to bowl and serve. Thanks for sharing it, Elise! 3 Heat the oil to 325°F, and fry the polenta pieces until golden and crunchy, about 5 or 6 minutes. 1 cup water. 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