Polenta With Mascarpone, Rosemary and Walnuts
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 teaspoons salt
- 2 cups cornmeal
- 1 cup mascarpone cheese (Recommend easy homemade listed below)
- 1 cup walnuts, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary, minced
-
Homemade Mascarpone
- 10 2⁄3 ounces cream cheese
- 1⁄4 cup sour cream
- 1⁄4 cup heavy whipping cream
directions
- Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
- Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
- Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
- While the polenta is cooking, divide the mascarpone among 4 large bowls.
- Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
- Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
- Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.
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