Prep Time: 30 minutes
Cook Time: 1 hour and 15 minutes
Make-Ahead: The polenta is best served as soon as it is made, since it will continue to thicken after it is made and may become too thick. If the polenta becomes thicker than desired, stir in more hot stock or milk to thin it to the desired consistency.
5 cups chicken broth or stock 2 cups heavy whipping cream 2 cups whole milk
2 garlic cloves, finely chopped 1 shallot, cut in half
1 rosemary sprig
1 thyme sprig
1 1/2 cups polenta (coarse cornmeal)
1/2 cup coarsely crumbled soft goat cheese 1/2 cup freshly grated Parmesan cheese
2 tbs. (1/4 stick) unsalted butter
2 tbs. thinly sliced fresh flat-leaf parsley
- In a Curtis Stone 2.8qt Saucepan, heat the chicken stock over medium heat just until hot. Remove from heat and cover with lid to keep warm.
- Meanwhile, in Curtis Stone 2qt Saucepan, combine cream, milk, garlic, shallot, rosemary, and thyme, and bring to a gentle simmer over medium-high heat. Strain cream mixture into a Curtis Stone 4.8qt Stockpot.
- Slowly whisk polenta into the hot cream mixture, and then whisk in warm chicken stock. Whisk polenta over medium heat until it boils. Reduce heat to medium-low, cover with lid, and simmer gently, stirring often 1 hour, or until polenta resembles the consistency of mashed potatoes and no longer has a starchy taste.
- Stir in goat cheese, Parmesan, butter, and parsley. Season to taste with salt and pepper. Serve immediately.