Prep Time:
10 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped + 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese + 1 Tbsp for garnish
Pepper to taste
Ingredients
6 cups whole milk
2 cups water
Salt to taste
2 tsp rosemary, chopped + 2 tsp for garnish
1 1/2 cup coarse ground cornmeal
1 1/2 cup fine ground cornmeal
1/2 cup mascarpone cheese
1/2 cup Parmesan cheese + 2 Tbsp for garnish
Pepper to taste
Ingredients
9 cups whole milk
3 cups water
Salt to taste
3 tsp rosemary, chopped + 3 tsp for garnish
2 1/4 cup coarse ground cornmeal
2 1/4 cup fine ground cornmeal
3/4 cup mascarpone cheese
3/4 cup Parmesan cheese + 3 Tbsp for garnish
Pepper to taste
Procedures
- SCALD milk, water, salt, and rosemary in heavy bottom 2 quart saucepan. Turn heat to low, and with a wooden spoon slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently. Polenta is done when it comes away from the side of the pan easily.
- REMOVE from heat and stir in mascarpone and Parmesan cheese. Season with pepper to taste.
- GARNISH with rosemary leaves and Parmesan cheese. Serve immediately.