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1
In a saucepan combine the milk, water, bay and cayenne.
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2
Bring the mixture to a boil over low heat and season generously with salt.
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3
Take the seasoning to the edge of too salty.
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4
To do this you MUST taste as you go.
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5
Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
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6
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly.
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7
Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick.
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8
Taste the polenta to see if it has cooked through.
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9
If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency.
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10
Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes.
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11
Remove the bay leaf and stir in the chopped sage and mascarpone.
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12
Line a 7 by 7-inch square pan with plastic wrap.
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13
Pour the polenta into the prepared pan.
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14
Cover the top with more plastic smoothed onto the surface of the polenta.
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15
Chill in the refrigerator until needed.
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16
(All of this can totally be done ahead of time, like yesterday!
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17
Cool!)
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18
When ready to use, remove the polenta from the pan and cut into desired shapes.
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19
Coat a nonstick saute pan with olive oil and bring to medium-high heat.
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20
Once the pan is hot and starting to smoke just a little, add the polenta shapes.
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21
Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano.
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22
Transfer to a serving platter and serve while hot.
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23
What a corncake!!!
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24
!
