Creamy Polenta with Mascarpone and Parmesan Cheese
Ingredients
- 1 cup yellow corn grits
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- ¼ cup mascarpone cheese
- ⅓ cup shredded Parmesan cheese from Stella
Method
- In a large heavy sauce pan, bring water to a simmer. Add corn grits, stirring occasionally over low heat until liquid is absorbed and the polenta is softened (for about 35 minutes).
- Remove from the heat and whisk in butter, mascarpone and parmesan cheese until well blended.
- Season with salt to taste. Serve immediately.