• annaelizabethrossi

MASCARPONE POLENTA

Original Recipe by @annarossiofficial

This 5-minute polenta is the perfect base for Sausage and Grapes. It is also fantastic with seared duck breast or grilled pork chops. Enjoy!

INGREDIENTS

  • 4 cups Whole Milk

  • 1 cup Instant Corn Meal

  • 2 tsp Kosher Salt

  • 1/2 tsp Cracked Pepper

  • 6 Tbs Sweet Cream Butter

  • 1/3 cup Mascaprone

PREPARATION:

  1. Start the Polenta. In a medium sauce pan, bring the milk to a simmer on medium/ medium low heat. Slowly whisk in the corn meal and add the salt, cracked pepper and 3 Tbs sweet cream butter. Reduce the heat to medium low and simmer approx 3-5 minutes or until corn meal is tender. Be sure to stir frequently. If you are using traditional cornmeal (not instant) it can take up to 30-40 minutes for the meal to cook through and become tender and creamy with constant stirring.

  2. Just before serving, finish the Polenta by folding in the remaining 3 Tbs Sweet Cream Butter and the mascarpone cheese. Taste and adjust seasoning with salt and pepper if necessary. Serve immediately. Add a splash of water or chicken stock to bring the polenta back to life if it begins to stiffen before you are ready to serve.

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