This is the basic polenta I serve at home in colder weather. When it is warm, I don’t bother with the mascarpone. If you do not use the mascarpone, you might want to up the Romano and/or Parmesan. The mascarpone or cream cheese adds silkiness to the polenta, and the corn stock adds depth and amplifies the natural corn flavor of polenta. You can use vegetable stock, or a meat stock also, or plain water works, too. Exercise caution while making polenta as it bubbles like lava and can burn! Long sleeves and a towel over the hand helps while you learn the ropes.
INGREDIENTS:
4 Cups corn stock, vegetable stock, or water 1 Cup polenta 2 tablespoons mascarpone, traditional soft cream cheese, or the like (Optional) 2-4 tablespoons grated Romano and/or Parmesan cheese Salt and fresh ground pepper to tasteMETHOD:
Bring the stock to a boil.
Stir, and add the cornmeal slowly in a steady stream. Whisk as you pour to beak up any lumps.
Bring the pot to the boil again, being careful not to get any polenta on you, stirring all the while.
Lower the heat to low and stir periodically with a wooden spatula or spoon*, being sure to scrape the bottom to prevent scorching.
As the liquid is all absorbed, stir constantly to avoid scorching as well as bubbling “lava bombs” of polenta.
Add the cheeses, stirring well to amalgamate. Add S&P, and taste for balance. Typically, it will need more salt or Parmesan cheese, or pepper.
For a richer polenta, add more cream cheese or a pat of butter.
Chef’s Notes:
For added depth of flavor, you can toast the corn meal in a dry pan to add a deeper flavor to the polenta. If you find you have leftover polenta, pour it into an oiled baking pan and smooth it so it is even and at least ¼ inch thick. When you are ready to use this, just turn it out onto a cutting board and cut into whatever shape you want. Heat a large pan over medium-high heat and film with oil and a little butter. Maybe sauté some fresh sage leaves in the oil to flavor the oil, and then add the polenta slices. Cook until well browned on the one side, and then flip the polenta slices. Cook until browned and crisp, and then serve. I have also cooked these on the grill or in a well-seasoned cast-iron ridged skillet. These are great with bolognese sauce when you are tired of noodles.
Yield: Serves four
Source: Chef Andrew Cohen
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