MASCARPONE -PARMESAN POLENTA

So I was recently asked to suggest an easier recipe for polenta, I didn’t find an easier one but I found a tasty one. Polenta is pretty simple so don’t think to hard about it.

I found this recipe in one my favorite cook books “Balthazar”! I just went this last weekend and was blown away again with how amazing all their food is and the atmosphere the restaurant gives. The place is one to experience when in New York.


Ingredients:
2 cups – Chicken Stock
2 cups – whole milk
2 cups – half & half
2 cups – Dry cornmeal polenta
1 stick - unsalted butter (8tbsp)
1 cup – mascarpone
1 cup – grated parmesan cheese
¼ tsp – salt
1/8 tsp – ground black pepper


Procedure:
1)    Bring the stock to a boil in a saucepan. Keep warm over medium heat.
2)    In a medium saucepan, bring the milk and half & half to a foamy simmer ( just before a boil).
3)    Reduce the flame to medium and add the polenta to the foaming milk, stirring constantly till slightly thickened.
4)    When mixture begins to thicken begin adding the hot stock ½ cup at a time. Let polenta completely absorb liquid before adding more.
5)    When all the stock has been added, reduce the flame to low and add the butter, mascarpone, and Parmesan, stirring well to blend.
If mixture is too thick add a bit of milk or stock.
6)    Stir in the Salt and Pepper
7)    Serve immediately or grill
Grilling:
1)    When done making the polenta spread in a buttered casserole dish or sheet pan and refrigerate for at least 4 hours, or overnight.
2)    Cut 3-inch circles from the cooled pan and either pan-fry in 2 tablespoons of oil or grill, lightly brushed with oil

Enjoy, Chef Charles