Sunday, March 9, 2014

Creamy Mascarpone Polenta

Polenta is such a rich satisfying side for braised meat. It generally doesn't need much help, but this recipe pushes it over the edge with a decadently rich and definitely not diet-friendly polenta. Will this become my standard polenta recipe? No, but it's perfect for a little extra indulgence.

One year ago: Red-braised Mushrooms
Two years ago: Chicken Satay
Three years ago: Doughnut Muffins
Four years ago: Oscar baking

Creamy Mascarpone Polenta (from Stir: Mixing It Up in the Italian Tradition)
4 cups milk
1 cup coarse-ground cornmeal
6 tbsp butter, divided
1/2 cup mascarpone or cream cheese

1. In a large saucepan, bring milk to a gentle boil.
2. Pour cornmeal slowly into milk, whisking to prevent clumping.
3. Reduce heat to simmer, add 3 tbsp butter and season with 2 tsp salt and a few grinds of pepper.
4. Cook polenta, stirring occasionally, until thick and tender.
5. Stir in remaining 3 tbsp butter and then mascarpone and cook for an additional 10 minutes, stirring occasionally.
6. Season to taste and serve.

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