SOFT POLENTA WITH MASCARPONE
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 9
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
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.
BAKED POLENTA WITH RICOTTA AND PARMESAN
This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.
Provided by David Tanis
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
- Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
- After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
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
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POLENTA RECIPE WITH MASCARPONE AND PARMESAN RECIPE
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Servings 6Category Side Dish
- 2. In a medium saucepan, on a medium temperature, heat the milk and cream until the surface starts to shimmer, just before it boils.
- 3. Rain the polenta into the warm milk mixture, stirring constantly, until slightly thickened. As the mixture begins to thicken, gradually add the hot stock, a quarter of a cup at a time. Let the polenta completely absorb the liquid before adding more.
- 4. When all the stock has been added, reduce the heat to low and add the butter, mascarpone, and parmesan, stirring well to blend. If the mixture is too thick, add a bit of milk or stock. Season with salt and pepper and serve immediately.
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