Soft Parmigiano Polenta

1. 1

   Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan.

2. 2

   Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning.

3. 3

   How do you know that you are there?

4. 4

   TASTE IT!

5. 5

   When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles.

6. 6

   Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon.

7. 7

   Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.

8. 8

   When the polenta is thoroughly cookedit should look creamy and not feel gritty on your tongueremove it from the heat and stir in the Parmigiano and mascarpone.

9. 9

   Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.

10. 10

    To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

* Per serving · 4 servings · Values may vary.

No additional tips available.