Combine stock, cream, nutmeg, salt, and pepper in a large, heavy pot. Bring liquid to a boil, then add polenta and semolina gradually while stirring with a whisk or spoon. Stir well when adding the semolina as it tends to clump.
Continue to cook over moderate heat while stirring constantly. Polenta is ready when it pulls away from the sides of the pot (about 5 minutes) and takes on a choux paste (cream puff pastry) texture.
Remove from heat and sprinkle in Fontina and Parmesan. Let sit for a few moments to allow for cheese to soften, then mix in. If cheese gets too hot, the texture will be grainy. Line an 8 x 8-inch baking pan with buttered waxed paper; be sure pan is not warped. Using a flat, metal spatula, spread polenta evenly in prepared pan. Spread polenta to a thickness of approximately 1/2 inch. Smooth with the spatula.
Cool to room temperature, then cover with waxed paper or parchment and refrigerate. Polenta should be prepared at least 4 hours in advance so it has a chance to set up. Once it has set up, cut into portion sizes such as squares or triangles. Wrap well to freeze or refrigerate for a day before use.
Polenta
INGREDIENTS
DIRECTIONS
Serves 6