Soft Polenta With Mascarpone Food

SOFT PARMESAN POLENTA

Steps:

• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? 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 the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
• 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 Parmesan and mascarpone.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

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 RECIPE

Steps:

• 1. In a 4-quart saucepan add 4 tablespoons butter and the stock and bring to a simmer. Season with salt and pepper. 2. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, or until the polenta is hydrated, stirring frequently. 3. Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve with a drizzle of olive oil over the top and more Parmesan if desired.

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!