Other Side Dishes
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fontina cheese, grated
kosher salt and pepper to taste
Combine chicken stock and half and half in a heavy saucepan, heat to a gentle boil over med. heat, being careful not to burn.
While whisking constantly gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy.
Stir in butter and cheese(s) and allow cheese(s) to melt. Season with salt and pepper.
Spoon polenta onto serving plates or a cutting board and top with chopped scallions.