Soft polenta and variations from The Tra Vigne Cookbook: Seasons in the California Wine Country by Michael Chiarello and Penelope Wisner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 29, 2017

    Fabulous taste and creamy heaven. I changed a bit based on what I had on hand. Used all polenta instead of polenta and semolina. Went with mostly all milk with only 1/4 C cream and instead of chicken stock I used lobster stock I made night before from the lobster shells. It's hard to get better than this for soft cheese polenta.

  • DKennedy on May 31, 2013

    My go to recipe.

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