SOFT POLENTA

SOFT POLENTA

A classic Italian dish that has a load of applications. It can be used as an accompaniment for just about any protein. I use this as the garnish for the Sicilian beef cheek recipe I posted.

The added mascarpone can be exchanged for any melty cheese, parmigiana or mozzarella are great swaps.

Super easy to make and #yumstr. Enjoy!

#proofofwork: 5 minutes preparation, 20 minutes cooking.

YIELD: 500g


INGREDIENTS:


500 ml stock (chicken or vegetable)
250 ml milk

1 bay leaf
1 ea clove
1/4 onion, peeled with the core intact

75 g polenta

20 g butter

60 g mascarpone



METHOD:


Pin the bay leaf to the onion with the clove, place in a heavy based saucepan with the stock and bring to a simmer for 10 minutes. Remove the studded onion and reduce the heat to low.

Gradually sprinkle in the polenta, whisking continuously until the polenta is fully incorporated. Cook the mix until thickened (about 10-15 minutes)


Add the butter, mascarpone, salt & pepper and whisk in to combine. If the polenta is a little thick you can add a little more liquid, the consistency is a personal preference thing but I like mine to be wetter than mash potato.


Check seasoning and serve.


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