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Creamy Polenta with Mascarpone




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Friday, January 03, 2003

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Creamy Polenta with Mascarpone
Union Square Café - NYC
Gourmet Archives

 5 cups milk
1 cup polenta (medium grain cornmeal)
1/3 cup mascarpone (3 ounces)
1 teaspoon coarse salt
1/8 teaspoon freshly ground white pepper
3 tablespoons Gorgonzola cheese, crumbled
1/4 cup walnuts, toasted lightly, chopped
2 teaspoons minced fresh parsley

In a 2-quart heavy stainless steel saucepan bring milk to a boil over moderate heat, stirring occasionally with wooden spoon to prevent scorching. Add polenta in a slow stream, whisking constantly to prevent lumps. Whisk until the milk is absorbed. Reduce heat to very low (use of "flame tamer" is recommended). Cook polenta stirring with wooden spoon every 10 minutes, for 1 hour, or until it is the consistency of firm mashed potatoes. Stir in mascarpone, salt and white pepper.
Preheat broiler. Spoon polenta into 2-quart shallow baking dish and sprinkle Gorgonzola on top. Broil polenta about 6 inches from heat until Gorgonzola melts, about 2 minutes, and sprinkle with toasted walnuts and parsley.
Serves 6.

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