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Polenta w/ Mascarpone and Roasted Garlic




Source of Recipe


epicurious.com


Recipe Introduction


Absolutely delicious and very easy. I made it even easier and used roasted garlic from the olive bar at the grocery store. Next time, I think I’ll use a few less – it was pretty overpowering. You can always substitute half and half for some of the stock for richness, if you like. According to the recipe, this serves 4 (!!!!!). It would have served at least eight! I poured the leftovers into a loaf pan to slice and sauté.


List of Ingredients




30 whole garlic cloves, unpeeled
2 tablespoons olive oil

5 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese or cream cheese
1/4 cup chopped parsley


Recipe



Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.

Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

Serves 8.