Cambozola Polenta
"A rich polenta for a special occasion."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 cups milk
- 7⁄8 cup heavy cream (200 ml.)
- 9 ounces cornmeal
- 1 3⁄4 ounces butter
- 2 egg yolks
- 3 1⁄2 ounces cambozola cheese, crumbled
- 1 ounce parmesan cheese, grated
- salt and pepper
directions
- Put the milk and cream in a heavy saucepan. Bring to a simmer over medium heat.
- Whisk in the cornmeal in a steady stream and bring the mixture back to a simmer, while stirring constantly with a wooden spoon.
- Reduce the heat to low and cook the mixture slowly for 5 minutes.
- Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan.
- While still warm spread the polenta mixture out evenly on a greased baking sheet.
- Refrigerate until cool. (This can be done a day ahead of serving.) Then cut out polenta into desired shapes using a cookie cutter or using a knife.
- To serve, place the polenta shapes on a greased baking sheet and place in a 400F oven for 4-5 minutes or until golden brown.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
