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| Mascarpone Polenta with Onion and Portobello Ragout |
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(makes four servings)
 Butter - 2 tablespoons
Onion, finely chopped - ½ cup Cornmeal, yellow - 1 cup Chicken stock - 2 cups Milk - 1 cups Salt & fresh ground pepper - to taste Mascarpone - ½ cup Portobello caps, sliced - 3 each Butter - 2 tablespoons Onion, large, sliced - 1 each Tomato paste - 2 tablespoons Fresh rosemary, minced - 2 teaspoons Salt & fresh ground pepper - to taste Polenta In medium sized pot, sauté onions in butter till translucent. Add chicken stock and milk, bring to boil. Gradually and steadily pour dry cornmeal into pot, stirring constantly. Continue to stir constantly with a wooden spoon till cornmeal is very thick and leaves the side of the pot – about 20 minutes. Remember it should not get firm – adjust consistency with water, stock or milk as needed. Remove from heat and add Mascarpone about 5 minutes prior to serving. Ragout Sauté over medium heat mushrooms and onions in butter for about 15 minutes. Stir in tomato paste and rosemary, sauté 5 minutes more. Add chicken stock, adjust seasoning with salt & pepper. Reduce till liquid evaporates and sauce thickens. Buon Appetito! |
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Home  Recipes Appetizers and Sides Mascarpone Polenta with Onion and Portobello Ragout |
