Ingredients
- 1 cup milk
- 2 cups water
- Pinch cayenne pepper
- 1 bay leaf
- Kosher salt
- 1 cup polenta
- 4 sage leaves, finely chopped
- 1/4 cup mascarpone
- Extra-virgin olive oil
- 4 tablespoons grated Parmigiano
Directions
In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
What a corncake!!!!
1 Video | Photo: Hard Polenta Cakes Recipe















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By cfoley_9611788
Cherry Hill, NJ
on May 13, 2012
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Polenta is one of those things that seem easy but it can take a few attempts to get it right. I think I may not have been salting enough. This one was right on target! I am going to add a half of a cherry tomato to the top.
By Lupe Cookswell
Washington DC
on April 17, 2012
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The polenta was fantastic! OK what else is new, is Chef Ann!
You have to be careful with the type of polenta you buy, the cooking time and amount of water can vary from five minutes to 30. Watch out for the salt, the parmesan cheese is salty, the milk and mascarpone cheese are sweet so add your salt in small increments until you get it just right for your taste and remember the parmesan cheese will add a bit more flavor. Don't omit the bay leave and if you want a bit more spice, add your favorite hot sauce.
By mydadscheesecake
Cherry Valley, CA
on August 19, 2011
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I LOVE LOVE LOVE Anne, she is my absolute favorite celebrity chef. This lamb shank recipe is awesome.
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