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 it with steak, chicken or pork. How about grilled Italian sausages or Italian sausages braised with bell peppers, onions and tomato sauce? Or go vegetarian and leave out the sausages, adding some zucchini or eggplant instead.
Makes 4 Servings
5 cups tinned low-salt chicken broth or homemade stock (see below) 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 and garlic to a boil in heavy large saucepan. Gradually whisk in the polenta. Reduce the heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and freshly ground black pepper. Serve immediately.
Helpful link to Making Stock.
