FIRM POLENTA CAKE

SUBMITTED BY PATRICK HARTNETT, EXECUTIVE CHEF; BISHOP’S LODGE RANCH RESORT & SPA; SANTA FE, NM

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

 
Amt  Ingredient
 
2 quarts  milk
2 quarts  chicken stock
4 pounds  smoked gouda cheese
3 pounds  parmesan cheese
1/2 quart  shallots, chopped
1/2 cup  garlic, chopped
1 quart  corn meal
 
Procedure:
 
Mix dry ingredients well and then add wet ingredients until well combined.
Coat a pan with spray-on nonstick oil. Pour hot polenta into pan.
Chill 6 hours, cut into triangles.
 
Yield:  25 servings.