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 possible to trace the history of `recipes` far back into history, in fact as far back into history as early Egypt, and possibly even further. Having said that, mostly, these early recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are some stone tablets in Sumerian which describe the preparation 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 blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks made use of a good variety of spices, including a few that will be familiar to modern chefs like bay, mint and parsley. Over the succeeding few hundred years, the powerful families of the West strove to serve up the most exotic meals, and consequentially the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes common in their social group. When we get to the twentieth century, recipe books are greatly in demand mostly as a result of better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Baked Polenta With Fontina Cheese recipe.
