Creamy Polenta II Recipe - Cooking Index
Creamy Polenta II Recipe - Cooking Index
| 5 cups | 1185ml | Water |
| Salt - to taste | ||
| 1 cup | 62g / 2.2oz | Stone-ground cornmeal |
| 1/4 cup | 59ml | Heavy cream |
| 1/4 lb | 113g / 4oz | Cream cheese or mascarpone |
| 2 tablespoons | 30ml | Butter or olive oil |
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 99g / 3.5oz | Finely-grated Parmigiano-Reggiano |
In a large, heavy saucepan, bring water to boil with salt, to taste. While whisking constantly, pour the cornmeal into the water in a steady stream until thoroughly combined. Continue whisking to make certain there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover and cook for 20 minutes, uncovering frequently to stir.
Stir in the heavy cream, cream cheese, and butter and continue to cook, covered, another 20 minutes or so, stirring often. When the polenta is smooth, with no taste of rawness, add salt and pepper, to taste (if polenta seems too thick, you may dilute with a bit of water or milk), and serve garnished with the grated cheese.
This recipe yields 6 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B40) - from the TV FOOD NETWORK
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