Polenta with Parmesan Cheese
The American Culinary Federation
Categories: Side Dish
Source: Culinary Fundamentals
Copyright: Prentice Hall
3 3/4 ounces Shallots, minced
5 tablespoons Garlic, minced
21 1/4 fluid ounces Unsalted butter
12 1/2 quarts Chicken Stock, plus more as needed (use vegetable stock for vegan)
5 teaspoons Salt
1 1/4 teaspoons Black pepper, freshly ground
5 pounds Coarse yellow cornmeal
10 each Egg yolk (Use EnerG-eggs)
6 2/3 ounces Parma Parmesan cheese, grated
3 3/4 teaspoons Black pepper, freshly ground
1. Over medium heat, in a 3 quart pot, sweat shallots and garlic in 2 ounces of the butter, until translucent, about 3 minutes. Add the stock or water and bring to a boil. Add salt and pepper to stock.
2. To the boiling stock, pour the cornmeal in a steady stream, stirring constantly until completely added. Simmer over low heat, stirring often, until done, about 45 minutes. When done, polenta will pull away from the sides of the pot and will be soft in texture.
3. Remove the pot from the heat and add the remaining butter, egg yolk, and cheese. Adjust the consistency with stock or water, if necessary. Season with salt and pepper, if necessary. Serve as soft polenta immediately or polenta can be poured onto a greased half-sheet pan and refrigerated until cool and firm. Shapes can be cut and sautéed, grilled, or baked.