Creamy polenta with mascarpone
We got this recipe from The Union Square Cafe Cookbook. Last July, The
Husband-Type Man and I ended up at The Union Square Café on our anniversary,
never expecting to get in, but, because it was raining heavily, there were some
cancellations and, voila! We ended up having, literally, one of the Best
Meals Ever… a Food Epiphany, even. One of the dishes we had was the polenta. I
swear, I took a bite and thought the top of my head would come off… and I
- 5 cups milk
- 1 cup polenta (medium-grain yellow cornmeal, not instant)
- 5 tablespoons mascarpone cheese ( 2 ½ oz.)
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 3 tablespoons crumbled Gorgonzola (2 oz.)
- ¼ cup shelled walnuts, lightly toasted
- In a 2-quart, nonreactive saucepan, slowly bring the milk to a boil,
stirring every few minutes with a wooden spoon to prevent scorching. To
avoid lumpy polenta, follow this method carefully" Hold the cup of
polenta in one hand and a firm whisk in the other. Slowly pour the polenta
into the milk with a sprinkling motion and whisk constantly until all the
polenta is absorbed.
- Turn the heat down very low. Switch back to the wooden spoon and
thoroughly stir the polenta every 10 minutes for 1 hour. The polenta should
have the consistency of firm mashed potatoes. It will have completely lost
its raw corn taste and gritty texture. Stir in the mascarpone and season
with salt and white pepper.
- Preheat the broiler. Spoon the polenta into a heat-resistant dish, dot
evenly with the crumbled Gorgonzola, and melt the cheese under the broiler.
Sprinkle with the toasted walnuts and serve.