Desert Polenta with Cheddar (Jacques Pépin)

Desert Polenta with Cheddar (Jacques Pépin)

This week, the members of I Heart Cooking Clubs (IHCC) are making Jacques Pépin's Out of France dishes, i.e. not French or of French origin. We can cook his American, Asian, Mexican-inspired dishes!

After searching through a few websites, I chose his Desert Polenta with Cheddar dish. There's a little description about this dish: "Craig Higgins, the chef at Tongabezi Camp in Zambia, has been instrumental in devising menus and training chefs at many safari camps. This polenta has become a menu standby." So, I guess this is an African dish. :)

Recipe adapted from here.

Ingredients:

(Serves 2)

1/2 tablespoon unsalted butter

1/2 teaspoon minced garlic

Pinch of ground nutmeg

Pinch of ground cloves

1 & 1/4 cups milk

1 & 1/4 cups water

1/2 teaspoon salt
1/2 cup coarse cornmeal or polenta

1/2 cup Cheddar cheese, grated

Pinch of paprika

How to:

1. Melt butter in a large sauce-pan. Add garlic, nutmeg and, cloves. Cook over medium-high heat, stirring, until fragrant, about 1 minute.

2. Add milk, water and salt and bring to a boil. Whisking constantly, add the cornmeal in a thin stream. Cook over moderately low heat, stirring frequently with a wooden spoon, until the polenta is thick and creamy, about 30 minutes.

3. Stir in the cheese and paprika. Serve, garnished with some paprika.