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Creamy Polenta With Mascarpone And Truffle Oil
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- #36401
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 cups chicken stock
2 cups heavy cream
1 cup fine white cornmeal
1/2 cup unsalted butter
2 lemons, juiced
1/4 cup mascarpone, plus additional for garnish
2 tablespoons chopped tarragon, plus additional sprigs for garnish
2 tablespoons chopped thyme, plus additional sprigs for garnish
1/4 cup grated Parmesan cheese
salt
freshly ground black pepper
white truffle oil
directions
In a stainless steel sauce pot combine the chicken stock and heavy cream and bring to a boil.
Next, slowly pour the cornmeal into the simmering liquid, whisking constantly until mix has become smooth and creamy. Stir frequently until cooked, about 20 minutes.
Stir the next six ingredients into the polenta. Season to taste with the salt and pepper, and drizzle with truffle oil.
Divide the polenta between each individual plate and garnish each with a sprig of thyme and tarragon and a dollop of mascarpone.
added by
tkimgoodcook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 5, 2010
This was wonderful and rich....obviously if you don't want the fat....don't make the recipe! It needs the fat(butter,mascrapone) to make it...that is what the recipe is based on! I added browned mushrooms on top. VERY good! Thak you for the recipe:)
November 1, 2009
This recipe has way, way too much fat. There must be a mistake in the amount of the ingredients. I tried it out and ended up with polenta literally swimming in a pool of fat. Not eatable! I believe that the amount of fat, specifically the cream and butter, can be cut by 2/3 and there might still be excessive fat.