and Parsley Polenta
Author: By Chef Anton Haines
Ingredients:
- 5 cups chicken stock
- 2 cups heavy whipping cream
- 2 cups whole milk
- 1 small sprig fresh thyme
- 3 garlic cloves, peeled, smashed with the side of a large knife
- 1 fresh bay leaf
- 1 1/2 cups medium-grain polenta
- 1 1/2 cups mascarpone cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh, chopped chives
- 2 tablespoons fresh, chopped Italian (flat-leaf) parsley
- freshly grated nutmeg, to taste
- salt and freshly ground black pepper, to taste
Directions: Heat the chicken stock in a medium saucepan over medium heat just until hot. Remove from the heat and cover to keep warm. Meanwhile, combine the cream, milk, thyme, garlic, and bay leaf in another medium saucepan and bring to a gentle simmer over medium-high heat. Strain the cream mixture into a large, heavy saucepan. Slowly whisk the polenta into the hot cream mixture. Whisk in 1 cup of the warm chicken stock. Whisk polenta over medium heat until it boils. Reduce heat to medium-low and simmer gently, stirring often, for 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste. As the polenta cooks, occasionally add the remaining chicken stock, 1 cup at a time, to help thin the polenta when it becomes very thick. Stir in the mascarpone, Parmesan, butter, chives and parsley. Season to taste with nutmeg, salt and pepper.
