I made this polenta the first time on a rainy November night and served it alongside braised lamb shanks. It was the absolute perfect thing to accompany the lamb. But, don’t hesitate to serve with steak, chicken or pork. How about grilled Italian sausages or Italian sausages braised with bell peppers, onions & tomato sauce? Go vegetarian and leave out the sausages. Add some zucchini or eggplant. Sounds good to me!
Makes 4 Servings
5 cups tinned low-salt chicken broth or homemade stock** with a bit of salt added
1 Tbsp. chopped fresh thyme
1 garlic clove, minced
1 cup polenta
1 cup grated Fontina cheese (packed)
¼ cup freshly grated Parmigiano-Reggiano
Bring broth, thyme & garlic to a boil in heavy large saucepan. Gradually whisk in the polenta. Reduce the heat to medium; cook until polenta is thick & creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt & freshly ground black pepper. Serve immediately.
**If you would like to make your own stock, please go to Making Stock.