Ingredients
- 9 cup water
- 3 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 cup polenta
- 1 cup fine cornmeal
- 1 tablespoon unsalted butter
- 1 tablespoon mascarpone
Preparation
Baking Directions:
In a medium saucepan, over high heat, bring the water to a rolling boil.
Add the salt, sugar and olive oil to the water.
While whisking the water, slowly rain in the polenta grains.
When all the grains has been placed into the pot, turn the heat to low or simmer, and until the polenta pulls away from the sides of the pot, about 3 to 5 minutes.
Take the polenta mixture away from the heat, and whisk in the butter and mascarpone.
Taste polenta, and season with salt and pepper.
Quickly and carefully, pour the hot polenta onto a long rectangular platter, being careful to not splatter the hot liquid onto yourself.
Arrange the outside of the platter with little bowls or ramekins of pesto, peppers, roasted garlic and caramelized onions, or your other desired flavorings.
Eat immediately, or alternatively, allow for the polenta to cool and harden, and cut into squares.
