Fontina Cheese Polenta

Name: Fontina Cheese Polenta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 2 cloves garlic, chopped; 2 tbsp butter; 3 ½ cups (875 ml) chicken broth; 1 cup (160 g) quick-cooking polenta; 4 oz (115 g) fontina cheese, rind removed and diced; 1 pinch ground nutmeg

(2)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 10 min
Cooking 10 min
Servings 6

Italians serve polenta as a side, even with weekday meals. For all that Italian flair, minus the fuss, we opt for quick-cooking polenta over traditional cornmeal.

Featured in RICARDO Magazine BACK TO SCHOOL 2016

Nut-free
Gluten-free
Egg-free

Ingredients

- 2 cloves garlic, chopped
- 2 tbsp butter
- 3 ½ cups (875 ml) chicken broth
- 1 cup (160 g) quick-cooking polenta
- 4 oz (115 g) fontina cheese, rind removed and diced
- 1 pinch ground nutmeg

Preparation

- In a saucepan over medium heat, lightly brown the garlic in the butter. Add the broth and bring to a boil. Sprinkle in the polenta, stirring constantly. Let simmer for 2 to 3 minutes, stirring frequently.
- Off the heat, stir in the cheese until completely melted. Season with salt, pepper and nutmeg. Add more broth, if needed.
- Serve immediately. Delicious with Red Wine-Braised Sausages.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

Fontina Cheese Polenta

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note