Slow Cooked Mascarpone Polenta Recipes

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.

Steps:

• Spray 4- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients in order listed, except polenta.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 10 minutes before serving, heat polenta as directed on package. Arrange 2 warm polenta slices on each individual serving plate. Top each with about 1 cup beef mixture.

Steps:

• In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional 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!

Steps:

• Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
• Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
• If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.