6. Pour the ricotta and remaining liquid into the strainer and the cheese to drain for 15 minutes.

7. Once the ricotta has drained completely, place it in a clean mixing bowl and fold the olive oil in.

CREAMY POLENTA

VEAL & PROSCIUTTO POLPETTE with CREAMY POLENTA

INGREDIENTS:

Blended Oil 1 Tbsp.

Onion, 1/8 inch dice 2 Tbsp.

Garlic, minced 1 Tbsp.

Chicken Stock 3 Cups

Whole Milk 1 pint

Polenta 1 Cup

Kosher Salt 1 tsp.

Parmesan, finely grated ½ Cup

PREPARATION:

1. Warm a large sauce pan over medium heat. Add the oil, onion and garlic.

2. Sweat the onion and garlic over medium low heat for 2-3 minutes, until the onions are translucent.

3. Season with ½ tsp. of kosher salt and add the chicken stock and milk.

4. Bring the liquid to a boil and whisk in the polenta.

5. Reduce the heat to a simmer and cook the polenta, stirring regularly, for 20-25 minutes.

6. Whisk in the salt and grated parmesan.