Polenta With Gorgonzola And Mascarpone Recipes

SOFT POLENTA WITH MASCARPONE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
• Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

CREAMY POLENTA WITH GORGONZOLA CHEESE

Steps:

• In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
• Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE

Steps:

• Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
• This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
• Assembly: Reheat the three components of the dish separately.
• On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
• Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
• In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

POLENTA WITH MASCARPONE

Steps:

• In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
• Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

POLENTA WITH GORGONZOLA

Steps:

• Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
• Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
• *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA

Steps:

• MAKE THE FRIES:.
• Bring the stock,water, salt, pepper, and bay leaves to a boil.
• Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
• Stir in mascarpone.
• Line 1/2 of sheet pan with plastic wrap.
• Pour polenta into the pan and flatten evenly until smooth.
• Cover with plastic.
• Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
• When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
• MAKE THE FONDUTA:.
• Melt butter in a medium saucepan.
• Add shallots and sweat for 5 minutes, then add vinegar.
• Cook until vinegar is almost gone.
• Add heavy cream and reduce by half.
• Whisk in Gorgonzola and add water if consistency is too thick.
• Pass through chinois or fine sieve and pour over hot fries.
• Enjoy!

GORGONZOLA POLENTA

Steps:

• Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.

CREAMY POLENTA WITH GORGONZOLA CHEESE

Steps:

• Add the cream, Gorgonzola, and 1/4 teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

POLENTA WITH GORGONZOLA CHEESE

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

POLENTA WITH GORGONZOLA AND MASCARPONE

Steps:

• 1 In a 2-quart heavy saucepan, bring 3 cups water to a boil. 2 In a small bowl, whisk together the cornmeal, salt, and remaining 1 cup of water. 3 Pour the cornmeal mixture into the boiling water and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, about 30 minutes or until the polenta is thick and creamy. If the polenta becomes too thick, stir in a little more water. 4 Remove the polenta from the heat. Stir in the mascarpone and half of the gorgonzola. Pour into a serving bowl and sprinkle with the remaining gorgonzola. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.