Mascarpone PolentaA featured Wine Club recipe for Highway 12 Vineyards & Winery.
4 cups water
1 cup polenta (Golden Pheasant is a
3 Tbs. butter
1/4 cup milk
2 Tbs. finely grated Parmigiano-Reggiano
1/2 cup mascarpone
Salt and pepper to taste
Bring water to a simmer in a 3-4 quart heavy saucepan. Add polenta in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. Remove from heat and stir in milk, butter, cheese, mascarpone, salt and pepper. Keep warm, covered.