Best Polenta Pudding With Blackberry Compote And Mascarpone Cream Recipes

John Besh's Creamy Polenta With Mascarpone Cheese image

Provided by MarraMamba

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
salt, to taste
1/2 cup organic yellow polenta (can substitute plain cornmeal)
2 tablespoons butter
1/2 cup mascarpone cheese (can substitute cream cheese)

Steps:

Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
Assembly: Reheat the three components of the dish separately.
On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9

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.

Polenta Pudding with Blackberry Compote and Mascarpone Cream image

Yield Makes 1 pudding

Number Of Ingredients 18

For cake
3 sticks (1 1/2 cups) unsalted butter, softened
5 cups confectioners' sugar
1 vanilla bean
4 large whole eggs
2 large egg yolks
2 cups bread flour
1 cup cornmeal
For compote
3 1/2 cups blackberries
1/2 cup granulated sugar, or to taste
1/4 cup grappa
For mascarpone cream
1/2 cup mascarpone* cheese
1 cup heavy cream
3 tablespoons granulated sugar
Garnish: 1/2 cup blackberries
*available at specialty foods shops and some supermarkets

Steps:

Make cake:
Preheat oven to 325° F. and butter and flour a 12-inch round cake pan.
In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy. Split vanilla bean lengthwise. Scrape seeds from pod and add to butter mixture. Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal. Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden. Invert cake onto a rack and cool completely. Transfer cake to a large platter.
Make compote:
In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
Pour compote over cake. Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
Make mascarpone cream:
In a bowl with an electric mixer beat mascarpone until light and fluffy. Add cream and granulated sugar and beat mixture until it holds soft peaks.
Garnish pudding with blackberries and serve with mascarpone cream.