MASCARPONE POLENTA RECIPE
CREAMY MASCARPONE POLENTA RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 1 hours 10 minutes
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 245, UnsaturatedFatContent 3 grams, CarbohydrateContent 33 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 6 grams, SodiumContent 711 milligrams, SugarContent 2 grams
JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE RECIPE ...
Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
- This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
- Assembly: Reheat the three components of the dish separately.
- On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
- Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
- In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!
Nutrition Facts : Calories 70.7, FatContent 4.2, SaturatedFatContent 2.5, CholesterolContent 10.2, SodiumContent 39.7, CarbohydrateContent 7.8, FiberContent 0.7, SugarContent 0.1, ProteinContent 0.9
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