recipes
If you want great recipes, tips and expert cheese advice, it pays to go to the master – which is exactly what we've done. California-based writer Laura Werlin is recognized as one of the country’s foremost experts on American cheese. A renowned cheese expert and author of four highly successful cookbooks, Laura has just released her latest, “Laura Werlin’s Cheese Essentials.”
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
The New American Cheese Recipes
Serves 4
For the Polenta:
2 cups good-quality unsalted chicken stock
2 cups water
1 cup yellow cornmeal (polenta)
1 teaspoon kosher salt
1. In a large pot, bring the chicken stock and water slowly to a boil. Add the polenta, pouring it in a steady stream into the middle of the boiling liquids. Stir vigorously for 3 minutes. Add the salt and stir again. Lower the heat, and cover.
2. Cook, stirring every 5 minutes, until almost most of the liquid has evaporated and the polenta is smooth, about 20 minutes. If it seems dry, add more chicken stock, a little at a time. You don’t really need to worry about adding too much liquid. Cover and keep warm over low heat.
3. If the polenta seems dry when your ready to add the topping ingredients, mix in more stock or water.
For the Polenta with Wild Mushrooms, Fontina, and Aged Cheese:
1 tablespoon olive oil
1 clove, garlic, minced
1/2 pound fresh wild mushrooms, such as chantrelle and shiitake, stems removed, caps cut into 1/4-inch-thick slices
2 cups unsalted chicken stock
2 teaspoons fresh thyme leaves
1/4 teaspoon finely chopped rosemary leaves
Dash of salt
Freshly ground pepper
1 recipe polenta (above)
3 ounces Fontina cheese, coarsely grated (or use Gruýere or a raw milk Gouda)
1/4 cup milk
1/4 cup finely grated hard cheese, such as Everona (or another aged cheese)
1. In a medium-sized sauté pan, heat the oil over medium heat. Add the garlic and swirl it around in the oil, trying not to brown the garlic, about 1 minute.
2. Add the mushrooms and cook until they are tender, about 10 minutes.
3. Add the chicken stock, thyme, rosemary, salt, and pepper to taste, and boil until the liquid has reduced to 1 cup, about 10 minutes. Reduce the heat to low.
4. Add the Fontina and milk. Stir vigorously until the cheese is melted and well incorporated.
5. Divide the polenta amongst four bowls. Pour the mushroom mixture over the polenta and top with Everona cheese. Serve immediately.