(courtesy of chef Will Brunk, Rosewood in Incline Village. Serves 10)
1¾ cups heavy cream
3¼ cups vegetable stock
1 cup polenta
2 cups butter
1 cup grated Parmesan cheese
¼ teaspoon nutmeg
1 teaspoon salt
Scant ¼ teaspoon pepper
1 tablespoon oil
Bring cream and vegetable stock to a boil. Slowly whisk in polenta. Cook for about 30 minutes, whisking frequently. Stir in butter, Parmesan, nutmeg, salt, and pepper. Pour onto sheet pan with 2-inch-tall sides. Chill until firm. To serve, cut into equal squares. Heat oil in pan and sear polenta cakes for 5 minutes per side until golden brown.
