Polenta With Mascarpone Recipes

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.

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!

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.

POLENTA WITH MASCARPONE AND PARMESAN

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.

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, 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.

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.

CREAMY WHITE POLENTA WITH MUSHROOMS AND MASCARPONE

Steps:

• Make polenta:
• Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
• Sauté mushrooms while polenta simmers:
• If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
• Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
• To serve:
• Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.

POLENTA WITH MASCARPONE AND ROASTED GARLIC

Steps:

• Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
• Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.