This dish features very soft polenta with the creamy goodness of mascarpone and a subtle whiff of blue cheese. Serve this in wide soup bowls at a winter dinner party instead of pasta, after a salad and before a main course; your guests will swoon.
2 1/2 cups water
2 cups chicken stock
3 large sprigs of fresh sage
1 teaspoon salt
1 cup yellow cornmeal
1/2 cup mascarpone cheese
1/4 cup Gorgonzola dolce
2 tablespoons unsalted butter
freshly ground black pepper to taste
10 sage leaves, slivered
Parmigiano-Reggiano for grating
1. Bring the water, chicken stock, sage sprigs, and salt to a boil in a large saucepan and boil, covered, for 3 minutes. Discard sage sprigs. Reduce the heat to moderate so that the liquid comes to a simmer.
2. Pour in the cornmeal by the handful in a thin stream very slowly, whisking constantly in one direction. When all the cornmeal is added, begin stirring with a long-handled wooden spoon. Keep the mixture at a bare simmer and stir frequently. Cook the polenta, stirring and crushing any lumps that might form against the side of the pan, for 15 to 20 minutes. (As it cooks the polenta will thicken considerably.) The polenta is done when it comes away effortlessly from the side of the pan.
3. Remove the pan from the heat and whisk mascarpone, Gorgonzola, and butter into the polenta. Pour polenta into serving bowls and sprinkle with pepper and sage. Pass Parmigiano-Reggiano at the table for grating.
This dish features very, very soft polenta, thinner in texture than basic soft polenta--it's almost like a soup!- with the creamy goodness of mascarpone and a subtle whiff of blue cheese blended in. Serve this in wide soup bowls at a winter dinner party instead of pasta, after a salad and before a main course; your guests will swoon. Serves 4 as a first course