Gruyere Polenta
3 cups whole milk
1 tsp sea salt
a pinch of nutmeg
1 cup polenta
1/2 cup heavy cream
1 1/4 cup gruyere, finely grated
Preheat broiler.
Bring milk, salt and nutmeg to a boil in a large saucepan. Watch it carefully as it may boil over quickly.
Turn heat down to medium-low and add polenta in a steady stream, stirring constantly with a wooden spoon.
Cook until it is thickened and leaves the side of the pan when stirred, about 20 minutes (if using instant polenta, cook time will be a few minutes).
Remove from heat and stir in cream and half of the cheese. Pour into a gratin dish or 4 individual ramekins. Sprinkle with remaining cheese.
Broil for 1-2 minutes or until golden.
Serves 4
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