Yankified Grits Aka Mascarpone Herbed Polenta-ci |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Grits is a very popular dish here, in the south, but I'm not overly fond of the traditional preparations. So, I consider this one of the few southern staples that I prefer Yankified .....turning grits into polenta! Read more ! ;) Ingredients:
1 cup fine or coarse cornmeal |
4 cups cold water |
dash of salt |
3tbutter, softened |
2t fresh herb(to compliment your meal examples: dill, sage, basil, cilantro, parsley, etc) or 1t dried |
fresh ground black pepper |
1/3 cup mascarpone cheese |
1/3 cup fresh parmesan, grated |
Directions:
1. Prepare polenta by slowly whisking cornmeal and salt into water over medium heat.
2. Bring to boil, whisking occasionally
3. Reduce heat and continue to cook on low for 30-40 minutes, until thick and creamy, stirring often
4. Whisk together butter and herb until combined
5. After polenta is done, whisk in herb butter, pepper and cheeses
6. *this can be made much quicker using the prepared polenta roll. Just soften it in a sauce pan adding about 1/4-1/3 cup water and stirring or mashing , to combine, and heated through. Then, just continue with the recipe at step 4
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