Best Polenta With Fontina And Eggs Recipes

Polenta with Fontina and Thyme image

Provided by Brianna P. Burks

Yield Makes 4 Servings

Number Of Ingredients 6

5 cups canned low-salt chicken broth
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1 cup polenta (coarse cornmeal)*
1 cup (packed) grated Fontina cheese (about 4 ounces)
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve.
*Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.

Soft Fontina Polenta image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 gallon chicken stock
1 gallon heavy cream
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon gray salt
2 cups polenta
2 cups semolina
2 cups freshly grated fontina cheese
2 cups freshly grated Parmesan

Steps:

In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.
For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a tabletop. Pour the warm polenta out onto the table in front of guests. Pass bowls of sauces and mix-ins. Each guest mixes in their toppings and eats right off the table!

Polenta with Fontina and Mushrooms image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.