Food recipes
Purchased Half Fontina Polenta
Purchased Half Fontina Polenta
Ingredients:
5 cups Chicken Stock or purchased stock
1 cup half-and-half
1 cup polenta or yellow cornmeal
3 tablespoons unsalted butter, cut into small pieces
1 cup grated Fontina cheese
Directions:
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Grease the inside of the slow cooker liberally with vegetable oil spray.
2. Combine stock, half-and-half, and polenta in the slow cooker. Whisk well, and cook
on High for 11/2 hours, or until mixture begins to boil.
3. Whisk well again, and cook on High for an additional 11/2 hours or on Low for 3
hours or until polenta is very thick.
4. Stir in butter and cheese, and season to taste with salt and pepper. Serve
immediately as a side dish or topped with sauce. The polenta can remain on Warm for
up to 4 hours.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variations:
Add 2 tablespoons chopped fresh herbs, such as sage, rosemary, or thyme at the
onset of the cooking time.
Add 1/2 cup dried porcini mushrooms, broken into small pieces and rinsed, to the
slow cooker, and stir in 1 tablespoon truffle oil at the end of the cooking time.
Add 1 (14.5-ounce) can diced tomatoes, undrained; 1 tablespoon tomato paste; and
2 tablespoons chopped fresh basil or oregano to the slow cooker, and reduce the
amount of stock to 3 cups.
Add 1 cup fresh corn kernels or frozen corn, thawed, to the slow cooker when
whisking the polenta halfway through the cooking time.
An alternative way to serve polenta is to pack the hot polenta into a well-oiled loaf pan and chill it well.
Once chilled you can cut it into 3/4-inch slices and either grill them or saute them in butter or olive oil.
You can also spread the polenta in a shallow baking dish to a thickness of 3/4 inch, and then chill the
mixture, cut it into long narrow rectangles, and pan-fry them.
Risotto
I could write a whole book on just variations of risotto, and once you’ve made it in the
slow cooker you’ll never stand at a stove stirring again. The quantity made by this
recipe creates a side dish, either served as the pasta course or alongside a simple
piece of fish, poultry, or meat. However, if you want to serve it as the entrée itself,
double the recipe.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a
medium slow cooker
Ingredients:
5 cups Chicken Stock or purchased stock
1 cup half-and-half
1 cup polenta or yellow cornmeal
3 tablespoons unsalted butter, cut into small pieces
1 cup grated Fontina cheese
Directions:
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Grease the inside of the slow cooker liberally with vegetable oil spray.
2. Combine stock, half-and-half, and polenta in the slow cooker. Whisk well, and cook
on High for 11/2 hours, or until mixture begins to boil.
3. Whisk well again, and cook on High for an additional 11/2 hours or on Low for 3
hours or until polenta is very thick.
4. Stir in butter and cheese, and season to taste with salt and pepper. Serve
immediately as a side dish or topped with sauce. The polenta can remain on Warm for
up to 4 hours.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variations:
Add 2 tablespoons chopped fresh herbs, such as sage, rosemary, or thyme at the
onset of the cooking time.
Add 1/2 cup dried porcini mushrooms, broken into small pieces and rinsed, to the
slow cooker, and stir in 1 tablespoon truffle oil at the end of the cooking time.
Add 1 (14.5-ounce) can diced tomatoes, undrained; 1 tablespoon tomato paste; and
2 tablespoons chopped fresh basil or oregano to the slow cooker, and reduce the
amount of stock to 3 cups.
Add 1 cup fresh corn kernels or frozen corn, thawed, to the slow cooker when
whisking the polenta halfway through the cooking time.
An alternative way to serve polenta is to pack the hot polenta into a well-oiled loaf pan and chill it well.
Once chilled you can cut it into 3/4-inch slices and either grill them or saute them in butter or olive oil.
You can also spread the polenta in a shallow baking dish to a thickness of 3/4 inch, and then chill the
mixture, cut it into long narrow rectangles, and pan-fry them.
Risotto
I could write a whole book on just variations of risotto, and once you’ve made it in the
slow cooker you’ll never stand at a stove stirring again. The quantity made by this
recipe creates a side dish, either served as the pasta course or alongside a simple
piece of fish, poultry, or meat. However, if you want to serve it as the entrée itself,
double the recipe.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a
medium slow cooker
Printed from https://recipe.bluelayer.org/recipe/73718/purchased-half-fontina-polenta