Servings: 4-6 as a side dish
We tested this recipe with Quaker brand cornmeal; coarser cornmeal will need a slightly longer cooking time. Try topping the polenta with ratatouille, beef stew, or a chicken fricassée.
Mascarpone & Parmigiano Polenta: Omit butter, and gently whisk in 1/2 cup mascarpone in its place. Turn off the heat and stir in 1/2 cup of Parmigiano-Reggiano. Thin the polenta with up to 1/2 cup water, if you like; add salt to taste. Scoop the polenta into a serving bowl, sprinkle with another 1 Tbs. of Parmigiano, and serve.
Polenta Rosa: Put 1 cup canned diced tomatoes in a fine sieve, set it over a bowl, and shake it to drain as much liquid as possible. Put the tomato liquid in a measuring cup; add water to get 4 cups total liquid. Pour the liquid into a heavy stainless-steel 3-quart saucepan, and proceed with the basic recipe, omitting the butter. When the polenta is thick and creamy, set it over low heat, and whisk in 1/3 cup oil-packed sun-dried tomatoes, finely diced. Add 1/4 cup tomato paste (preferably Italian) and the canned diced tomatoes. Add 1/2 tsp. chopped fresh oregano, and salt to taste.
kathymcmo | Korithensch.....
I made the version with the marscapone and Parmesan and it was delicious. I failed to salt the polenta at the very end but we salted. It individually and it was perfect. I did have to add quite a bit more water during the cooking process because it stuck to the bottom and didn’t get creamy as quickly as I thought it would. I will definately make again.
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