Tuesday, March 30, 2010

Soft Parmigiano Polenta

Serve with roasted chicken, grilled meats, or Brined Pork Chops.

1 1/2 cups milk
1 1/2 cups water
1 bay leaf
1 cup long cooking polenta
1/2 cup grated parmigiano
1/4 cup mascarpone cheese

Preparing the polenta:
In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning (taste it). When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.

When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.

To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.


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