Breakfast Polenta With Figs And Mascarpone Food

POLENTA WITH MASCARPONE

Steps:

• In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
• Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

SOFT POLENTA WITH MASCARPONE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
• Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

BREAKFAST POLENTA WITH FIGS AND MASCARPONE

Steps:

• In a medium saucepan set over medium heat, bring milk to a boil. Whisk in polenta. Reduce heat to low; whisk occasionally until creamy, about 2 minutes. Stir in butter and more milk, if desired. Serve hot with honey, mascarpone, and figs.

FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY

Steps:

• Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
• Add a dollop of mascarpone to the center of each fig half and set plates aside.
• Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE

Steps:

• Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
• This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
• Assembly: Reheat the three components of the dish separately.
• On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
• Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
• In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

CREAMY MASCARPONE POLENTA

Steps:

• Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.

MORGAN'S BREAKFAST POLENTA

Steps:

• In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
• In a small bowl, mix sour cream and 1 tablespoon sugar.
• Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS

Steps:

• Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
• Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
• Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
• While the polenta is cooking, divide the mascarpone among 4 large bowls.
• Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
• Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
• Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.