POLENTA WITH RICOTTA AND NUTMEG

POLENTA WITH RICOTTA AND NUTMEG

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups whole milk

  • 2

    cups water

  • 1

    cup coarsely ground polenta or cornmeal

  • 6

    tbsp. butter, divided

  • ¼

    cup heavy cream

  • ¼

    cup finely grated Parmigiano Reggiano cheese, plus more for garnish

  • tsp. salt

  • ¼

    tsp. fresh ground black pepper, plus more for garnish

  • 2

    tbsp. ricotta cheese

  • Freshly grated nutmeg

  • Fresh baby arugula leaves for garnish (optional)

Directions

DIRECTIONS Bring milk and water to a low simmer in a medium saucepan. Slowly whisk in polenta and cook over low heat, stirring often to avoid lumps, until thickened, 60 minutes. Whisk in 4 tbsp. butter, cream, cheese, salt and pepper. Heat remaining 2 tbsp. butter in a small saucepan over medium heat until golden brown with small brown flecks, 1 to 2 minutes. Place polenta in a serving bowl. Top with ricotta, drizzle with browned butter, and top with pepper, nutmeg and additional cheese. Garnish with arugula leaves if desired.


Nutrition

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