Soft Parmesan Polenta

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups milk
  • 1 bay leaf
  • Kosher salt
  • 1 cup quick-cooking polenta
  • 1/2 cup grated Parmesan
  • 1/4 cup mascarpone
Directions
  • In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.

  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.


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    This recipe is featured in:

    Worst Cooks in America