POLENTA WITH RICOTTA AND NUTMEG
By á-14060
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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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