JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE
Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.
Provided by MarraMamba
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9
POLENTA WITH MASCARPONE
Provided by Food Network
Time 45m
Yield 8 servings.
Number Of Ingredients 7
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.
POLENTA WITH MASCARPONE AND PARMESAN
Categories Cheese Dairy Side Bake Vegetarian Quick & Easy Dinner Parmesan Winter Hominy/Cornmeal/Masa Gourmet
Yield Makes 6 (side dish) or 4 (vegetarian main dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
- Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
- Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
- Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.
CREAMY MASCARPONE POLENTA
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h10m
Yield Eight servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 711 milligrams, Sugar 2 grams
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