Creamy Anson Mills Polenta Recipe
Farm Veggies, Roasted Garlic and Fontina Fonduta
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Ingredients
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Polenta
Fonduta
Roasted Veggies
Method
Polenta
- 1
Prepare Polenta
In a large saucepan, bring 4 cups of water and 1 tsp of salt to a boil over medium-high heat.
- 2
Gradually whisk in 1 cup of Anson Mills Polenta, stirring continuously to prevent lumps.
- 3
Reduce heat to low and cook for about 25-30 minutes, stirring frequently until the polenta is thick and creamy.
- 4
Once thickened, stir in 2 tbsp of unsalted butter and 1 cup of heavy cream until fully combined. Keep warm.
Fonduta
- 5
Make the Cheese Fonduta
In a small saucepan, heat 1 tbsp of olive oil over medium heat.
- 6
Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.
- 7
Pour in 1 cup of milk and bring to a gentle simmer.
- 8
Gradually whisk in 8 oz of Fontina cheese until melted and smooth. Season with 1 tsp of black pepper.
Roasted Veggies
- 9
Roast the Vegetables
Preheat the oven to 425°F (220°C).
- 10
- 11
Spread the veggies on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly caramelized.
- 12
Remove from the oven and sprinkle with 1 tbsp of fresh herbs before serving.
