Sunday, July 17, 2011

Polenta = Herb + Mascarpone / Basic

what you need: 
Anson Mills Polenta (FINE not stone ground), 1 pound 
Chicken or Vegetable Stock, 2 cups 
Milk, 2 cups 
Parmesan Cheese, ¾ cup, grated 
Thyme, ½ bunch, minced 
Parsley, ½ bunch, minced 
Kosher Salt and Black Pepper, to taste 
Mascarpone Cheese, 4 oz. 
how you make it: 
1. In a large pot combine water and milk, bring to a simmer. 
2. When the mixture is simmering, slowly whisk in the polenta while raining it in through your fingers. 
3. Slowly cook the polenta until it is completely smooth, stirring occasionally with a wooden spoon. 
4. When fully cooked, add the cheese, thyme, parsley, and salt and pepper.  
5. Stir in the mascarpone cheese and serve. 
note from corey: "To make polenta cakes, omit the mascarpone and pour the polenta into a lightly greased casserole dish. Refrigerate until solid and cut into cakes, saute."