Desert Polenta with Cheddar
Craig Higgins, the chef at Tongabezi Camp in Zambia, has been instrumental in devising menus and training chefs at many safari camps. This polenta has become a menu standby.
Desert Polenta with Cheddar
Desert Polenta with Cheddar
Desert Polenta with Cheddar
Ingredients
- 1 tablespoon unsalted butter
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1 teaspoon minced garlic
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Pinch of nutmeg
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Pinch of ground cloves
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2 1/2 cups milk
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2 1/2 cups water
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2 teaspoons kosher salt
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1 cup coarse cornmeal or polenta
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4 ounces Cheddar cheese, grated (1 cup)
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Pinch of paprika
Directions
- Melt the butter in a large heavy sauce-pan. Add the garlic, nutmeg and cloves and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the milk, water and salt and bring to a boil. Whisking constantly, add the cornmeal in a thin stream. Cook over moderately low heat, stirring frequently with a wooden spoon, until the polenta is thick and creamy, about 30 minutes. Stir in the cheese and paprika and serve.
Desert Polenta with Cheddar
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