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Ingredientes
- 4 3/4 c. Water
- 2 x 14 1/2 ounce. cans chicken Broth
- 5 x Shallots, chopped
- 4 tsp Dry marjoram
- 2 1/2 c. Yellow cornmeal
- 1 lb Fontina cheese
- 1/2 c. Whipping cream
Direcciones
- Butter 9x13" baking dish. Combine 2 1/4 c. water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 c. cool water and cornmeal in bowl. Gradually mix cornmeal mix into broth mix. Return to boil, stirring constantly. Reduce heat to medium and boil gently till polenta is very thick, stirring often, about 10 min.
- Season with salt and pepper. Immediately spread 2 c. polenta in prepared dish. Top with 1 3/4 c. cheese. Drizzle with 1/4 c. cream. Repeat layering, using 2 c. polenta, 1 3/4 c. cheese, and 1/4 c. 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 till warm in center, about 1 hour 15 min. Uncover; continue baking till polenta bubbles at edges and top begins to brown, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 10 servings | |
| Calories 350 | |
| Calories from Fat 151 | 43% |
| Total Fat 17.16g | 21% |
| Saturated Fat 10.19g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 508mg | 21% |
| Potassium 166mg | 5% |
| Total Carbs 32.82g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.38g | 1% |
| Protein 15.5g | 25% |
