DESERT POLENTA WITH CHEDDAR
1 tablespoon unsalted butter
1 teaspoon minced garlic
1 pinch nutmeg
1 pinch ground cloves
2 1/2 cups milk
2 1/2 cups water
2 teaspoons kosher salt
1 cup coarse cornmeal or polenta
4 ounces cheddar cheese, grated
1 pinch paprika
Melt the butter in a large heavy saucepan. Add the garlic, nutmeg and cloves and cook over moderately high heat, stirring, until fragrant, about 1 minute.
Add the milk, water and salt and bring to a boil.
Whisking constantly, add the cornmeal in a thin stream. Cook over moderately low heat, stirring frequently with a wooden spoon, until the polenta is thick and creamy, about 30 minutes.
Stir in the cheese and paprika and serve.
"Craig Higgins, the chef at Tongabezi Camp in Zambia, has been instrumental in devising menus and training chefs at many safari camps. This polenta has become a menu standby."
Servings: 6
Source: Food and Wine magazine, March 2000
1 tablespoon unsalted butter
1 teaspoon minced garlic
1 pinch nutmeg
1 pinch ground cloves
2 1/2 cups milk
2 1/2 cups water
2 teaspoons kosher salt
1 cup coarse cornmeal or polenta
4 ounces cheddar cheese, grated
1 pinch paprika
Melt the butter in a large heavy saucepan. Add the garlic, nutmeg and cloves and cook over moderately high heat, stirring, until fragrant, about 1 minute.
Add the milk, water and salt and bring to a boil.
Whisking constantly, add the cornmeal in a thin stream. Cook over moderately low heat, stirring frequently with a wooden spoon, until the polenta is thick and creamy, about 30 minutes.
Stir in the cheese and paprika and serve.
"Craig Higgins, the chef at Tongabezi Camp in Zambia, has been instrumental in devising menus and training chefs at many safari camps. This polenta has become a menu standby."
Servings: 6
Source: Food and Wine magazine, March 2000
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