Recipe Card: Creamy Polenta
Ingredients Polenta, Course Cornmeal
1 C. 2 C. 2 C.
Water
Chicken Stock
Salt
1 tsp. 2 oz. ½ C. 2 oz.
Butter
Mascarpone
Cooking Equipment
Parmigiano-Reggiano
Salt & Pepper
to taste
Cutting board & knife
Instructions 1. Bring water and stock to a boil and add 1 tsp. salt . 2. Whisk in the polenta , cover and turn heat down to low. Stir every few minutes for 30 minutes. Add more water if it gets too dehydrated. 3. Stir in the butter and mascarpone and grate in half of the Parmigiano-Reggiano . Season to taste. 4. Plate with rest of Parmigiano-Reggiano grated over the top of the dish.
Measuring cup
Measuring spoons
g
Medium saucepan
Whisk
Mixing spoon
Grater
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June 2021
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