4 3/4 cup water
2 14 1/2 oz. cans chicken
1 broth
5 shallots, minced
4 tsp dried marjoram
2 1/2 cup yellow cornmeal
1 lb fontina cheese
1/2 cup whipping cream
Directions
Butter 9x13" baking dish. Combine 2 1/4 cups water, broth, shallots
and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups
cold water and cornmeal in bowl. Gradually mix cornmeal mixture into
broth mixture. Return to boil, stirring constantly. Reduce heat to
medium and boil gently until polenta is very thick, stirring often,
about 10 minutes. Season with salt and pepper. Immediately spread 2
cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle
with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups
cheese, and 1/4 cup cream. Top with remaining polenta. Spread
remaining cheese over. Cover with foil. (Can be made 1 day ahead.
Cover and chill. Bring to room temperature before continuing.)
Preheat oven to 350F. Bake covered polenta until hot in center,
about 1 hour 15 minutes. Uncover; continue baking until polenta
bubbles at edges and top begins to brown, about 10 minutes.
Servings: 10 servings
Baked Polenta With Fontina Cheese Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Dutch Oven
The History of Recipes
It is actually possible to trace the history of written recipes far back into the far past, at least as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, these, ancient cookbooks were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius created a few scripts describing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into starters, entrees and afters, something that is very familiar to us today. He also informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some familiar names like thyme, mint and parsley. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in cookery books, some of which still exist in academic collections. By the advent of the 1900s, cookbooks were in great demand, mostly due to higher levels of literacy, people having increased spare time and having more money to spend. The revolution that is television gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baked Polenta With Fontina Cheese recipe.
