Serves: Serves 6
- 9 cups of low sodium, chicken stock
- 3 tablespoons salt
- 1 cup polenta
- 1 cup fine cornmeal
- ½ cup mascarpone cheese
- 1 tablespoon unsalted butter
- 1 tablespoon mascarpone
- ½ cup, freshly grated Parmesan Cheese
- 1 tablespoon, unsalted butter
- Kosher salt
- Freshly ground black pepper
- Marinated peppers
- Roasted garlic
- Caramelized onions
In a medium saucepan, over high heat, bring the stock to a rolling boil and add the salt.
While whisking the water, slowly add the polenta and cornmeal grains. When all the grains have been placed into the pot, turn the heat to low and simmer for 3 to 5 minutes until the polenta pulls away from the sides of the pot.
Take the polenta mixture away from the heat, and whisk in the mascarpone, parmesan cheese and butter. Taste polenta, and season with salt and pepper.
Quickly and carefully, pour the hot polenta onto a very clean table or a long rectangular platter—be careful not to splatter the hot liquid onto yourself.
Arrange the outside of the platter with little bowls or ramekins of pesto, peppers, roasted garlic, caramelized onions, or your other desired flavorings.
Eat immediately, or alternatively, allow for the polenta cool and harden, and cut into squares.