Cheddar Polenta

By lorik

Emeril Lagasse

Ingredients

• Variation from Michael Symon:
• 1 1/2 cups water
• 2 cups milk
• 2 teaspoons minced garlic
• 1 bay leaf
• 2 teaspoons chopped fresh thyme leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup polenta
• 4 tablespoons unsalted butter
• 1/2 cup grated cheddar cheese
• 2 tablespoons grated Parmesan
• Soft Polenta with Mascarpone serves 6:
• 6 tablespoons unsalted butter
• 1/2 small onion, minced
• 1 clove garlic, minced
• 4 cups chicken stock
• 2 cups Anson Mills polenta
• 1/4 cup mascarpone cheese
• 1/4 cup grated parmesan cheese
• Kosher salt and freshly ground pepper
• Chopped fresh parsley, for garnish

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.

Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.

Variation:

Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.

Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).

Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley