Bramata with Mascarpone

By CheeseDiva

Caroline Hoesttler introduced me to Bramata. I introduced it to the NDE group in 2014.

Ingredients

• 3 c. chicken or veal stock
• 3 c. heavy cream
• Pinch nutmeg
• 1/4 tsp. ground white pepper
• 1 tsp. salt
• 1 c. Bramata
• 1 c. semolina (available in stores next to the flour)
• 1 c. mascarpone
• 1 c. shredded Parmigiano Reggiano

Preparation

Step 1

Combine stock, cream, grated nutmeg, salt and pepper in a large heavy gauge pot. Bring liquid to a boil, then add the polenta and semolina gradually while stirring.
2
Continue to cook over moderate heat while stirring constantly. Polenta is ready when it begins to pull away from the sides of the pot (approximately 10-15 minutes).
3
Remove from heat and stir in all the mascarpone and 3/4 cup parmesan cheese until will incorporated. Spread polenta evenly on oiled sheet trays. Be sure to use trays that are not warped and spread to a thickness of approximately 3/4 inch.
4
Cool trays to room temperature, then cover with parchment and refrigerate. These may be prepared 48 hours in advance.
5
Final preparation - Cut polenta into squares or triangles. Put on a buttered sheet pan, sprinkle generously with additional parmesan cheese and put in a 500F oven until golden brown. Remove from oven.