CREAMY POLENTA WITH MASCARPONE: JULIE & JULIA


Creamy Polenta with Mascarpone: Julie & Julia

Polenta – sometimes translated as “cornmeal mush” – is often characterized as “bland,” “insipid,” and “tasteless.” Follow this recipe and you’ll create a polenta that is rich in flavor, yet fluffy and light in texture. The secret is in the long, slow cooking process, which transforms the raw cornmeal taste and gritty texture into a subtle, nutty, and smooth delight. When serving the polenta as an appetizer or on its own as a main course, we love the addition of melted Gorgonzola cheese and toasted walnuts. The polenta also makes a wonderful accompaniment to poultry and rabbit – in which case we omit the strongly flavored cheese and nuts.

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