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MASCARPONE POLENTA

Polenta is a dish from north Italian, traditionally made of coarsely ground corn. When cooked fresh, polenta is soft and creamy and makes an amazing bed for sauces or as a side dish to accompany various proteins. Incorporating mascarpone into polenta takes the rich and creamy element to another level and can be the perfect compliment to both sweet and savory dishes.

  • Servings 8
  • Dish Side
  • Time 1 HOUR
  • Skill Beginner

Ingredients

TO COOK ingredients

500 grams chicken stock
500 grams whole milk
163 grams polenta (fine ground)
85 grams whole butter (european 82% fat)
90 grams mascarpone cheese
30 grams parmigiano (grated)
6 grams Kosher salt (Mortons)

TO FINISH ingredients

0.5 grams black pepper ground (fresh)
5 grams extra virgin olive oil

Equipment

4qt pot
whisk
wooden spoon
scale
measuring jug
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Parts

TO COOK

Step

Combine the stock, milk, and salt in a 4 quart pot.

Step

Bring the stock to a simmer and add the polenta in a steady stream. Whisk until smooth and simmer over low heat for about 45 to 55 minutes, stirring occasionally.

Step

Once cooked, finish with butter, mascarpone, and parmigiano cheese. Add more chicken stock or milk as needed to create a smooth and creamy consistency, similar to runny mashed potatoes.

Step

Reserve warm until ready to serve.

TO FINISH

Step

Place 100g of warm polenta onto a dish and serve as a side with fresh cracked pepper and olive oil.