1 1/2 cups
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon Sea salt
Pinch freshly ground
5 tablespoons polenta
5 tablespoons semolina
1/4 cup freshly grated Fontina or Teleme cheese
1/4 cup freshly grated Parmesan, plus extra for dusting
In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt.
Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft.
Fold in the cheeses. . Pour into a warm dish and serve immediately.