Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Mascarpone Polenta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Creamy Mascarpone Polenta Empty Creamy Mascarpone Polenta

    Post by Lobo Wed 20 Jan 2016, 2:13 am

    Creamy Mascarpone Polenta Img4l
    Creamy Mascarpone Polenta
    Creamy Mascarpone Polenta Translucent
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    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Servings: 6
    What’s the secret to making polenta with a rich, creamy texture? Stir in a dollop of mascarpone cheese. It’s the perfect side dish for our Five-Spice Chicken Breasts.






    • 136

    Ingredients:


    • 8 cups (64 fl. oz./2 l) chicken broth
    • 2 cups (12 1/2 oz./390 g) Italian polenta
    • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into cubes 
    • 1/2 cup (3/4 oz./20 g) grated Parmigiano-Reggiano cheese
    • 1/4 cup (2 oz./60 g) mascarpone cheese
    • Kosher salt and freshly ground pepper, to taste

    Related Recipes


    Creamy Mascarpone Polenta Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a 4-quart (4-l) soup pot over high heat, bring the broth to a boil. While stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated, then continue stirring to prevent lumps from forming. Reduce the heat to medium-low so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, about 30 minutes.

    Remove the pan from the heat. Stir in the butter a few cubes at a time, then stir in the Parmigiano-Reggiano and mascarpone cheeses. Season the polenta with salt and pepper. Divide the polenta among warmed bowls and serve immediately. Serves 4 to 6.

    Williams-Sonoma Kitchen
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