Food recipes
Slow Cooker Fontina Polenta
Slow Cooker Fontina Polenta
Ingredients:
5 cups chicken 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
Salt and freshly ground black pepper to taste
Vegetable oil spray
Directions:
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 1 1/2 hours, or until the mixture begins to boil.
3. Whisk well again, and cook on High for an additional 1 1/2 hours or on Low for 3 hours, or until the 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 start of cooking.
Add 1/2 cup dried porcini mushrooms, broken into small pieces and rinsed, and stir in 1 tablespoon truffle oil at the end of cooking.
Add 1 (14.5-ounce) can diced tomatoes, undrained, 1 tablespoon tomato paste, and 2 tablespoons chopped fresh basil or oregano, and reduce the stock to 3 cups.
Add 1 cup fresh or thawed frozen corn kernels when whisking the polenta halfway through cooking.
Serving Tip:
Pack the hot polenta into a well-oiled loaf pan and chill well. Cut into 3/4-inch slices and grill or sauté them in butter or olive oil. Or spread the polenta 3/4 inch thick in a shallow baking dish, chill, cut into long narrow rectangles, and pan-fry them.
Ingredients:
5 cups chicken 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
Salt and freshly ground black pepper to taste
Vegetable oil spray
Directions:
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 1 1/2 hours, or until the mixture begins to boil.
3. Whisk well again, and cook on High for an additional 1 1/2 hours or on Low for 3 hours, or until the 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 start of cooking.
Add 1/2 cup dried porcini mushrooms, broken into small pieces and rinsed, and stir in 1 tablespoon truffle oil at the end of cooking.
Add 1 (14.5-ounce) can diced tomatoes, undrained, 1 tablespoon tomato paste, and 2 tablespoons chopped fresh basil or oregano, and reduce the stock to 3 cups.
Add 1 cup fresh or thawed frozen corn kernels when whisking the polenta halfway through cooking.
Serving Tip:
Pack the hot polenta into a well-oiled loaf pan and chill well. Cut into 3/4-inch slices and grill or sauté them in butter or olive oil. Or spread the polenta 3/4 inch thick in a shallow baking dish, chill, cut into long narrow rectangles, and pan-fry them.
Printed from https://recipe.bluelayer.org/recipe/73718/slow-cooker-fontina-polenta