Polenta with Mascarpone and Parmesan |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy. Ingredients:
olive oil for greasing dish |
1 (16- to 18-ounce) ready-made plain polenta roll |
1/2 cup mascarpone |
1 1/2 ounces finely grated parmigiano-reggiano (3/4 cup) |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
2. Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
3. Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
4. Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.
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