Taste the World's Finest Premium Olive Oils and Vinegars




  • 1 1/2 cups roasted chicken stock or
  • low-salt, canned chicken broth
  • 1 1/2 cups heavy cream
  • Pinch freshly grated nutmeg
  • 3/4 tsp. salt
  • Pinch ground white pepper
  • 1/2 cup polenta
  • 1/2 cup semolina
  • Butter for baking sheet
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup freshly grated fontina cheese


  • 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.
Serves 6