5 cups chicken broth or stock
5 cups chicken broth or stock
2 cups heavy whipping cream
2 cups whole milk
2 garlic cloves, finely chopped
1 shallot, cut in half
1 rosemary sprig
1 thyme sprig
1 small dried red chile
1 1/2 cups polenta (coarse cornmeal)
1/2 cup coarsely crumbled soft goat cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons thinly sliced fresh flat-leaf parsley
Sea salt and freshly ground black pepper
The polenta is best served as soon as it is made, since it will continue to thicken after it is made and may become too thick. If the polenta becomes thicker than desired, stir in more hot stock or milk to thin it to the desired consistency.
In a medium saucepan, heat the chicken stock over medium heat just until hot. Remove from the heat and cover to keep warm.
Meanwhile, in another medium saucepan, combine the cream, milk, garlic, shallot, rosemary, thyme, and chile, and bring to a gentle simmer over medium-high heat. Strain the cream mixture into a heavy large saucepan.
Slowly whisk the polenta into the hot cream mixture, and then whisk in the warm chicken stock. Whisk the polenta over medium heat until it boils. Reduce the heat to medium-low, cover, and simmer gently, stirring often, for about 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste.
Stir in the goat cheese, parmesan cheese, butter, and parsley. Season to taste with salt and pepper. Serve immediately.