Best John Beshs Creamy Polenta With Mascarpone Cheese Recipes

Polenta with Mascarpone and Parmesan image

Yield Makes 6 (side dish) or 4 (vegetarian main dish) servings

Number Of Ingredients 4

Olive oil for greasing dish
1 (16- to 18-ounce) ready-made plain polenta roll
1/2 cup mascarpone
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.

Homemade Mascarpone Cheese image

Provided by ItalianMama

Categories Sauces

Time 40m

Yield 6 oz., 6 serving(s)

Number Of Ingredients 2

1 cup heavy whipping cream
1 1/2 teaspoons lemon juice

Steps:

Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
Remove from heat and allow to cool for 20 minutes.
Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.

Easy Baked Polenta image

Provided by kitchenslave03

Categories Grains

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

8 cups water
2 cups medium grind polenta
2 teaspoons salt
1/8 teaspoon salt
4 ounces grated parmesan cheese, 2 cups
4 tablespoons unsalted butter, cut into 6 pieces

Steps:

Adjust oven rack to middle position and heat oven to 375. Combine water, polenta, salt and pepper in 13x9 inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minute.
Remove baking dish from oven and whisk in parmesan and butter until smooth and creamy. Serve.

Soft Polenta with Mascarpone image

Provided by Michael Symon : Food Network

Categories side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

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

Steps:

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.