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    Creamy Polenta #1


    Source of Recipe


    Italian Culinary Institute

    3 cups whole milk
    1 cup water
    salt to taste
    1 teaspoon fresh rosemary -- chopped
    plus
    1 teaspoon fresh rosemary -- for garnish
    3/4 cup coarse ground cornmeal
    3/4 cup fine ground cornmeal
    1/4 cup mascarpone cheese
    1/4 cup Parmesan cheese
    plus
    1 tablespoon -- for garnish
    pepper to taste

    Scald milk, water, salt, and rosemary in heavy bottom 2 quart saucepan. Turn heat to low, and with a wooden spoon slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently. Polenta is done when it comes away from the side of the pan easily.

    Remove from heat and stir in mascarpone and Parmesan cheese. Season with pepper to taste.

    Garnish with rosemary leaves and Parmesan cheese. Serve immediately.

    Servings: 4
    Prep time: 10 minutes
    Cook time: 30 minutes
    Total time: 40 minutes

    Recipe from the files of Judi Mae Phelps
 

 

 

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