Creamy Polenta II
- 5 cups water
- Salt to taste
- 1 cup stone-ground cornmeal
- 1/4 cup heavy cream
- 1/4 pound cream cheese or mascarpone
- 2 tablespoons butter or olive oil
- Freshly-ground black pepper to taste
- 1/2 cup finely-grated Parmigiano-Reggiano
In a large, heavy saucepan, bring water to boil with salt, to taste. While whisking constantly, pour the cornmeal into the water in a steady stream until thoroughly combined. Continue whisking to make certain there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover and cook for 20 minutes, uncovering frequently to stir.
Stir in the heavy cream, cream cheese, and butter and continue to cook, covered, another 20 minutes or so, stirring often. When the polenta is smooth, with no taste of rawness, add salt and pepper, to taste (if polenta seems too thick, you may dilute with a bit of water or milk), and serve garnished with the grated cheese.
This recipe yields 6 servings.