A classic Italian preparation, polenta is made by slowly cooking cornmeal until smooth and creamy. In this version, Parmesan and mascarpone add richness before the portions are gratinated for a delicate golden finish.
Une polenta crémeuse au parmesan et à l’huile d’olive, refroidie puis découpée, garnie d’une fine couche de mascarpone et gratinée jusqu’à obtenir une belle couleur dorée.
Ingredients
1 l Water
50 g Butter
5 g Salt
250 g Cornmeal
70 g Grated Parmesan
50 ml Olive oil
100 g Mascarpone
Pepper
Preparation
1
Bring the water to a boil
4 minPour the water into a heavy cast-iron casserole and add a small amount of olive oil. Add the butter and salt, then bring everything to a boil.
2
Add the cornmeal
5 minAs soon as the water boils, remove the casserole from the heat. Gradually rain in the cornmeal while whisking vigorously to prevent lumps from forming.
3
Cook the polenta
47 minReturn the casserole to high heat and boil the polenta for 2 minutes, stirring continuously. Cover and continue cooking very gently for 45 minutes, stirring as needed to keep the mixture smooth.
4
Rest and enrich the polenta
15 minRemove the polenta from direct heat and leave it in a warm place for another 15 minutes without further cooking. Then incorporate 50 g of the grated Parmesan and the 50 ml of olive oil. Mix thoroughly and adjust the seasoning if necessary.
5
Spread and chill the polenta
Lightly brush a tray with olive oil and pour the polenta onto it. Spread it evenly to about 1 cm thick. Cover with film and level the surface carefully with a rolling pin. Allow to cool completely, then refrigerate until firm.
6
Cut and gratinate
Cut the chilled polenta into the desired shapes using a cutter. Spread each piece with a thin layer of mascarpone and sprinkle with the remaining 20 g of Parmesan. Gratinate under a salamander or hot grill until the surface develops an even light-golden colour.
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