Cooking Cheese Toppings For A Green Polenta Recipe

Video Transcript

"Now we get to make the topping. So we start with a quarter cup of heavy cream. Life is heavy with heavy cream we know this but just a little bit. So I would just drizzle it. Look how pretty that looks the white going on top of those colors. Drizzle it nicely all over, make sure not to miss any little spots. This is going to make it so rich, I mean once we see the cream. So that is gorgeous. Then we get to put my favorite cheese of all time well it is a fit between this and Parmesan but we have both ? fontina. So I have shredded up about a half a cup of fontina and of course it is going to get nice and brown and bubbly when we put it in the oven. You know almost form like a little crust on top, it would be great. Get it even on there and then another wonder fall herb some thyme. This is thyme sprig and easy way just pull of one of the branches. Just kind of urn your fingers down and it rips them right off. Sprinkle it right on top, thyme smells so good. It is the kind of thing that you put on, it smells thanksgiving I think. It is the kind of stuff you put on turkey and stuff. So about a teaspoon or so of fresh thyme I like lots of herbs so I'm going to put on a little more. Lovely, so all we are going to do I'm going to put it back in the oven. It is still at 375 and this time it would probably take I'm thinking about 15 minutes ?cause the glass pan cooks things a little bit faster. So in 15 minutes dinner would be ready."