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Credit: James “Red” Scullion, CEC, CCE, chef-owner, Red’s on the Yukon, Fairbanks, Alaska
The National Culinary Review, December 2003
1 cup chicken broth
1 cup heavy cream
Pinch fresh nutmeg
Pinch kosher salt
Pinch white pepper
1/4 cup plus 1 tablespoon semolina flour
1/4 cup plus 1 tablespoon cornmeal
1/4 cup Asiago cheese, shredded
Method: Mix chicken broth with heavy cream. Add nutmeg, kosher salt, and white pepper and semolina flour and cornmeal. As mixture thickens, reduce heat and cook until smooth and the consistency of mashed potatoes. Remove from heat and add Asiago cheese. To thin, add chicken stock or water in small amounts.
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