SOFT PARMIGIANO POLENTA
Steps:
- Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
- When the polenta is thoroughly cooked¿it should look creamy and not feel gritty on your tongue¿remove it from the heat and stir in the Parmigiano and mascarpone.
- Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
- To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.
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