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Polenta with Mascarpone
and Roasted Garlic

"A nickel will get you on the subway, but garlic will get you a seat."
 ~ Old New York Proverb

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Polenta with Mascarpone and
Roasted Garlic
Bon Appetit Archives

30 whole large garlic cloves, unpeeled
2 tablespoons olive oil [extra-virgin, please!]
5 1/2 cups (or more) chicken stock
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone or cream cheese
1/4 cup chopped parsley

Preheat oven to 375 degrees F. Toss garlic with olive oil in a small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Un-
cover and bake until garlic is very tender, about 10 minutes longer. Cool
garlic; peel. Purée garlic in processor. Set purée aside.
Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Con-
tinue to cook until the mixture is creamy, whisking occasionally, and
adding more chicken stock 1/4 cup at a time as necessary to keep the
polenta soft, about 20 minutes. Remove from heat. Mix in the cheese,
parsley and roasted garlic purée. Season polenta to taste with salt
and pepper.

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