Rich Polenta from the Italian Piedmont

Name: Rich Polenta from the Italian Piedmont
Cuisine: Italian
Ingredients: 4 heads escarole, washed and finely chopped; 1 cup heavy cream; 2 large yellow onions, finely chopped; 3 to 4 tablespoons unsalted butter or light olive oil as needed; 3 to 4 tablespoons unsalted butter or light olive oil as needed; Pepper from the mill; 2 cups stone-ground organic cornmeal; One 4-ounce piece prosciutto, inch thick; Salt; 6 cups boiling water or broth of your choice or half boiling water and half scalded hot milk; 6 cups boiling water or broth of your choice or half boiling water and half scalded hot milk; 2 cups cold water or broth of your choice; 2 cups cold water or broth of your choice; ⅓ cup freshly grated Parmigiano-Reggiano cheese; Eight ¼-inch-thick slices Italian fontina cheese; 6 cups boiling water or broth of your choice or half boiling water and half scalded hot milk; Freshly grated nutmeg

Polenta Grassa alla Piemontese

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

From the Italian side of the Alps and the little township of Morgex.

Ingredients

4 heads escarole, washed and finely chopped
3 to 4 tablespoons unsalted butter or light olive oil as needed

Europe
Italy
France
Morgex
Main course
Gluten-free

Method

Spin the greens as dry as possible. Heat 2 to 3 tablespoons of the chosen fat in a large sauteuse pan over medium-high heat. Add the onions and sauté until golden. Add the escarole and cook over medium-low heat until reduced to 2 small cups. Add the cream and prosciutto, season with salt and pepper,