Italians serve polenta as a side, even with weekday meals. For all that Italian flair, minus the fuss, we opt for quick-cooking polenta over traditional cornmeal.
Ингредиенты
- 2 cloves garlic, chopped
- 2 tbsp butter
- 3 ½ cups (875 ml) chicken broth
- 1 cup (160 g) quick-cooking polenta
- 4 oz (115 g) fontina cheese, rind removed and diced
- 1 pinch ground nutmeg
Инструкция
- In a saucepan over medium heat, lightly brown the garlic in the butter. Add the broth and bring to a boil. Sprinkle in the polenta, stirring constantly. Let simmer for 2 to 3 minutes, stirring frequently.
- Off the heat, stir in the cheese until completely melted. Season with salt, pepper and nutmeg. Add more broth, if needed.
- Serve immediately. Delicious with Red Wine-Braised Sausages.
