mascarpone cheese polenta
- Categories
- Emeril
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 2 cups | Whole milk |
| 1 cup | Yellow cornmeal |
| 2 ounces | Mascarpone cheese |
| ¼ | To 1/2 cup heavy cream |
| Salt | |
| Freshly ground white pepper |
In a saucepan, over medium heat, bring the water and milk to a boil.
Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately.
Yields: 4 servings
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