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CREAMY MANCHEGO CHEESE POLENTA
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| Chef Cindy Hutson |
| Ortanique - Miami, Fla., USA |
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| Yield: 4 C |
| Menu Price: N/A; Food Cost/Serving: N/A |
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| Butter, salted | 4 TBS |
| Shallots, minced | 1/2 C |
| Garlic cloves, minced | 2 each |
| Thyme leaves | 2 TBS |
| Chicken stock | 3 C |
| Polenta | 1 C |
| Heavy cream | 1/2 C |
| Manchego cheese, grated | 3/4 C |
| Kosher salt | as needed |
| Freshly ground black pepper | as needed |
| Instructions: |
| 1. Melt butter in a saucepan and sweat shallots and garlic. Add thyme, and then pour in chicken stock. When it is near a boil, add polenta, stirring constantly with a whisk, ensuring there are no lumps. Add heavy cream and continue to stir. When polenta is nearly cooked, whisk in cheese. Season with salt and pepper and reserve, warm. |
The above is a subrecipe of: Coffee- and cocoa-crusted wild salmon with orange-chipotle honey glaze and creamy polenta
See main recipe/s for more information. |