RECIPE

Desert Polenta with Cheddar

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4 TO 6

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4 TO 6
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 tablespoon unsalted butter
    2. 1 teaspoon minced garlic
    3. Pinch of nutmeg
    4. Pinch of ground cloves
    5. 2 1/2 cups milk
    6. 2 1/2 cups water
    7. 2 teaspoons kosher salt
    8. 1 cup coarse cornmeal or polenta
    9. 4 ounces Cheddar cheese, grated (1 cup)
    10. Pinch of paprika

Directions

  1. 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.