Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Herbed Mascarpone Polenta
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- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 37 mg
- Sodium
- 174 mg
Creamy herbed polenta is the perfect pairing for roasted meats, offering a pillowy bed to soak up all the pan juices. Make sure to use stone-ground polenta here, as it has more flavor and better texture than the quick-cooking variety — it is worth the extra time it takes to cook. If you have any leftover polenta, chill it. It can be cut into slices and pan-fried in butter or olive oil as a quick side to fried eggs for breakfast.
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 37 mg
- Sodium
- 174 mg
Ingredients
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Directions
- Heat 8 cups water in a medium Dutch oven over medium heat. Heat 2 cups water in a small saucepan over low heat (you’ll use this for adjusting the polenta consistency later). Add 1 tablespoon salt, the bay leaves and olive oil to the Dutch oven. Once the water is almost at a simmer, slowly add the polenta, whisking vigorously. Cook, stirring vigorously with a wooden spoon, until the polenta is thick, 30 to 45 minutes, adding a ladle or two of the hot water if the mixture is too thick.
- Remove the bay leaves. Season the polenta with lots of pepper. Beat in the butter vigorously with a wooden spoon until the polenta is smooth and glossy. Add the mascarpone and herbs and stir to combine. Season with salt if needed. Serve immediately or keep warm in a heatproof bowl, covered, set over a pan of simmering water.
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