Soft Parmigiano Polenta

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 1/2 cups milk
  • 1 bay leaf
  • Salt
  • 1 cup long-cooking polenta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup mascarpone cheese
Directions
  • Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture 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 for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.

  • When the polenta is thoroughly cookedit should look creamy and not feel gritty on your tongueremove it from the heat and stir in the Parmigiano and mascarpone.

  • Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.

  • To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Worst Cooks in America