Polenta By the Yard
Ingredients
Instructions
- Line a heatproof table with butcher paper.
- In a very large pot, combine the water with the heavy cream, season with salt and bring to a boil.
- Gradually whisk in the polenta and bring to a boil over moderately high heat, whisking constantly.
- Cook the polenta over moderate heat, stirring occasionally, until thick, creamy and no longer gritty, about 30 minutes.
- Stir in the Fontina and Parmigiano-Reggiano until melted, then stir in the nutmeg and season with salt and pepper.
- Immediately pour the polenta onto the butcher paper and invite guests to grab spoons and forks, add toppings and dive in.
- Pass additional Parmigiano-Reggiano at the table.
Nutrition & Diet Analysis (per serving)
283
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).