- 3 c + 1 c Unsalted Chicken Broth separated
- 1 c Coarse Ground Polenta preferably Bob’s Red Mill
- 1 tsp Kosher Salt
- 2 tsp Fresh Thyme Leaves minced
- 4 oz Marscapone Cheese room temperature
- 1 tbsp Unsalted Butter room temperature
- Bring three cups of chicken broth to a boil over high heat in a medium-sized saucepan. Slowly stream in polenta, whisking as it falls. Reduce heat to medium-low and bring to a steady simmer, whisking the mixture thoroughly every couple minutes or so throughout the entire cooking process. Allow to simmer for ten minutes, or until broth has been absorbed, then whisk in another ½ c of the reserved broth and allow to simmer for five minutes more.
If the polenta is still gritty in texture at this point, add the remaining ½ c of broth and simmer an additional five minutes or until all of the broth has been absorbed into the grains, and it has a soft and subtle “bite” to it. Remove the polenta from the stovetop. Stir in thyme, Marscapone, and butter. Season to taste with salt and pepper. Serve immediately or follow instructions below to create polenta squares.
Polenta Squares: Butter an 8x8” casserole dish and line it with a sheet of parchment paper cut to fit all the way up the sides of the dish. Spoon polenta onto the parchment paper, and smooth the top using an offset spatula. Place dish in the refrigerator for 1½-2 hours, until completely chilled and hardened. Heat a non-stick sauté pan over medium-high heat.
- Cut the polenta into nine squares. Carefully, lift the polenta away from the paper using a spatula and place on the heated pan. Allow to cook for three minutes on each side. Repeat with remaining squares. Serve and enjoy.
* Carefully, lift polenta out the dish using the parchment paper, and place it on a cutting board. *You must have a nonstick pan for this task, as there is no oil used to lubricate the surface.
Pairs well with: