| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Pinch of baking soda
- Kosher salt
- 1 1/2 cups medium-grind stone-ground cornmeal
- 3 ounces Asiago cheese, grated
- 2 ounces Gorgonzola cheese
- 1/4 cup mascarpone cheese
- 3 tablespoons unsalted butter
- 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
- 1 clove garlic, zested on a rasp grater
- Freshly cracked black pepper
- 1/4 to 1/2 cup milk, as needed
Instructions
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it’s drying out too quickly, continue cooking with the lid on.
- Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 229 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 35 mg |
| Sodium | 309 mg |
Reviews
My maternal grandmother was from Verona, hence, I’ve been making polenta since I was a young girl. This is the best recipe I’ve ever tried. The mix of cheeses is wonderful. I use a more coarse grain of polenta from the Veneto and it still came out perfect. Thank you so much.
Flavor profile was absolutely fantastic. However, the longer my dish sat at room temperature the soupier it got.
The water/cornmeal ratio is off. I used Bob’s Red Mill cornmeal, so I checked the recipe on the back of the bag. It calls for 3 cups water to 1 cup cornmeal. Jeff’s recipe calls for 6 cups of water to 1 1/2 cups cornmeal. Translating the recipe on the bag of cornmeal, 2 cups of cornmeal is the appropriate amount for 6 cups of water.
I, and my friends, like the flavor so well that I’m going to try Jeff’s recipe again, but using the water/cornmeal ratio on the bag.
The cheese combination was really good and make for a smooth creamy finish. I’m excited to try it tomorrow after allowing to to marry up overnight.