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Soft Polenta In Parmesan Cups Recipe

by Global Cookbook

Ingredients

4 c. cool water 5 c. chicken stock     white pepper 2 Tbsp. salt 2 c. coarse grnd cornmeal, plus 1 c. finely grnd cornmeal

1/2 c. grated parmesan cheese 1/4 c. extra virgin olive oil 1/4 c. butter 2 Tbsp. mascarpone cheese     Crisp Parmesan C. 8 ounce coarsely grated parmesan cheese

Directions

1. Bring the water and chicken stock to a boil in a medium-sized heavy pot over medium heat. Add in the salt, pepper and reduce the heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal by the handful in a thin stream, very slowly, and stir constantly with a long wooden spoon to prevent lumps from forming.
2. When all the cornmeal has been incorporated, keep the water at a steady, low simmer and stir the cornmeal mix constantly. Cook the polenta for 15 to 20 min. As it cooks, the polenta will thicken considerably and it will bubble and spit back at you. Keep stirring crushing any lumps which form against the side of the pot.
3. The polenta is cooked when it has lost its coarse, sandy texture. Just before serving, add in the extra virgin olive oil, butter, cheese. Add in the Marscapone for an extra creamy taste.
4. Crisp Parmesan C.:On a non - stick cookie sheet or possibly silpat, arrange four mounds of the grated Parmesan cheese, each thinly spread out to create an 8 inch diameter circle. Bake in a preheated warm oven - 400 degrees for 4 to 5 min. As soon as cheese melts and starts to run together remove from oven and as soon as possible, lift each disk and drape over an upturned c., bowl or possibly glass. Allow to cold and shape. This should resemble a bowl in that to serve your polenta.
5. Recipe courtesy of Chef Michael Bonacini of Toronto's Oliver Bonacini Restaurants, including 'Canoe'; 'Auberge du Pommier'; 'Biff's'; 'Jump Cafe'; & 'Steakfrites'.

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