Polenta with Parmesan Cheese - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

This dish was a part of our "Cooking for the Cure" dinner party to benefit the Komen Breast Cancer Foundation.  Chef Russo used freshly cooked, soft polenta as a base upon which he served the entree of Braised Short Ribs.  Of course it can be used as an accompaniment for nearly any dish.

Ingredients:

1 1/2 tbsp minced shallot
1 tbsp minced garlic 
4 oz. unsalted butter
1 1/2 qts. chicken stock
12 oz. coarse yellow cornmeal (do not use instant variety)
2 egg yolks
1 oz. grated parmesan cheese

Saute the shallot and garlic in 1 oz. of butter in a large stock pot until translucent.  Add the stock and bring to a boil.  Season with salt.

Add the cornmeal in a stream, stirring constantly until it has all been added.  Simmer, stirring often until done - about 45 minutes.  When done, the polenta will pull away from the sides of the pot.

Remove pot from burner and blend in the remaining butter, egg yolks and grated cheese.

Serve at once as a soft polenta.  Or pour the polenta into a greased sheet pan and refrigerate until cool enough to cut into shapes.  Finish by sauteing, pan frying, grilling or baking.  Serves 10.