Slow Cooked Mascarpone Polenta

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Scott Conant makes his polenta in a crockpot at his restuarant to serve his guests. You can make as much as You want, and Hes says its the creamiest polental. I just added mascarpone to make it creamier. I call polenta the italian mash. Its so much easier and much less time consuming than mashed potatoes. Also a nice change.


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Comments:

Serves:

8 cups

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 c
polenta or cornmeal.(not fast cooking)
1 qt
boiling water
1 Tbsp
kosher salt
1/4-1/2 c
heavy cream
1 c
mascarpone cheese
s&p italian seasoning (optional)

Directions Step-By-Step

1
Remember not to use quik cooking polenta.
2
Pour one quart of boiling water in med-lg crockpot.
Pour polenta in a stream, and start striring and wisking.
3
Put lid on and cook on low.
Stir polenta every hour or so so polenta dont stick to bottom. It will appear to look done after 3 hours but isnt, cooking time 6hrs. The longer you cook the cremier the polenta. If it appears to be looking too stiff add some more heavy cream, a little at a time.
4
30 mins before serving, add the mascarpone cheese and 1/4 cup heavy cream stir well. Can be turned to warm before serving dinner. Test for seasoning. May add pepper and italian seasoning.
Enjoy with favorite dinner.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian