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POLENTA WITH RICOTTA AND NUTMEG

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Ingredients

  • 4 cups whole milk
  • 2 cups water
  • 1 cup coarsely ground polenta or cornmeal
  • 6 tbsp. butter, divided
  • 1/4 cup heavy cream
  • 1/4 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
  • 1 1/2 tsp. salt
  • 1/4 tsp. fresh ground black pepper, plus more for garnish
  • 2 tbsp. ricotta cheese
  • Freshly grated nutmeg
  • Fresh baby arugula leaves for garnish (optional)

Details

Preparation

Step 1

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.

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