Soft Rosemary & Asiago Polenta


Disclaimer: This is a sponsored post. I was given free product to sample and to develop a recipe from Asiago Cheese Consortium. All opinions are my own. 

The inspiration for this recipe is from an amazing dinner that I had at Vetro 1925. This is one of our favorite restaurants in Fayetteville. I had the lamb, with herbed polenta and asparagus wrapped in prosciutto. Amazing. 


I made my version of the polenta using two cuts of Asiago. I shredded a cup of authentic, fresh Asiago PDO and also cut another 1/2 cup of the same divine cheese into different-sized morsels. I wanted to make sure that plenty of cheese melted into the polenta, so that every bite had that savory, cheesy goodness. I also wanted to ensure that there would be plenty of chunks of Asiago within the dish. I love those hidden morsels of cheese that just burst when you take a bite. 

If you haven’t cooked with real Asiago before, you’re in for a treat. The Italian cheese (from the Asiago plateau) is made with cow’s milk, which provides a sweet and slightly sour flavor. Real Asiago bears the mark “PDO”, which means that it’s made in a tradition that goes back a thousand years – make sure that you use the “real stuff”. The flavor and quality are unbeatable. 


The polenta was so divine that I woke up craving it the next day. I made a quick baked egg breakfast by cracking an egg on top of a bed of polenta, roasted tomatoes, and – again – a bit more marinara (and perhaps just a few extra pieces of crumbled bacon). I baked for 30 minutes at 275 and sprinkled some Parmesan on top. Delicious. 


Soft Rosemary & Asiago Polenta
Serves 4-6

You will need:
  • 4 cups chicken stock
  • 1 tbsp. minced fresh garlic
  • 1 cup yellow cornmeal
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. fresh parsley
  • 2 tbsp. fresh rosemary
  • 1 cup freshly-grated Asiago cheese
  • 1/2 cup Asiago, sliced into chunks or coarsely diced
  • 1/4 cup whole milk
  • 2 tbsp. butter
  • 1 tbsp. olive oil

Method:
  • Add chicken stock and garlic to a medium-sized pot. Cook on medium-high heat until the stock begins to boil. 
  • Reduce heat to low-medium and add cornmeal, stirring constantly. Break up any lumps that appear. 
  • Add salt, pepper, and fresh parsley. Cook for about 10 minutes, until the mixture has thickened. 
  • Remove from heat and stir in milk, butter, olive oil, and Asiago. 
  • Serve hot. 

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