• Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • Alessi Sea SaltAdd
  • Alessi White Pepper
  • 5 tablespoons polenta
  • 5 tablespoons semolina flour
  • 1/4 cup grated Fontina cheese
  • 1/4 cup grated Parmesan Cheese
  • 2 tablespoons Alessi Pesto Di LiguriaAdd

Directions

Combine chicken stock and heavy cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt and pepper.

Whisk in the polenta and semolina flour and cook over low heat, whisking constantly until the grains are soft (about 8 minutes).

It will pull from the side of the pan when it’s ready. Whisk in the cheeses and pesto. Serve immediately. If it thickens up too much, gradually add more chicken stock until it reaches desired consistency.

Recipe created by Stephanie Sisca, our Alessi Pursuit of the Palate Student Cooking Contest Winner