Polenta with Mascarpone and Caramelized Shallots

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Polenta with Mascarpone and Caramelized Shallots

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small shallots or one small onion -- sliced thin (cut

onion slices in half)

1 tablespoon olive oil

2 teaspoons butter

5 1/2 cups stock or canned low-salt broth

1 1/2 cups yellow cornmeal

1/2 cup mascarpone cheese

1/4 cup chopped flat-leaf Italian parsley

Salt

Freshly ground pepper

Parmigiano-Reggiano cheese for garnish

Gorgonzola cheese for garnish (optional)

----Tomato Sauce----

3 cloves garlic -- chopped

1 small onion

1 can whole plum tomatoes -- (28 ounce)

preferably San Marzano brand, available

in the Strip and in Italian markets

1 cup chopped flat-leaf Italian parsley

 

Polenta: Sauté shallots in butter and olive oil on medium-low heat about 15

minutes, or until tender and brown. Meanwhile bring stock to boil in large

saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until mixture

is creamy, stirring occasionally, for about 20 to 25 minutes, adding additional

stock or hot water as necessary to keep the polenta soft. Polenta should mound

softly on the spoon. Remove from heat. Mix in shallots, mascarpone and parsley.

Season to taste with salt and freshly ground pepper.

 

Tomato sauce: Sauté garlic and onion in olive oil in heavy non-reactive skillet

until soft. Use kitchen scissors to chop whole tomatoes in the can, then pour

tomatoes into skillet. Cook over medium-low heat (mixture should bubble gently)

for about 30 to 40 minutes, or until tomato sauce is thick. Sauce will be quite

chunky. Check seasoning, adding salt if necessary.

 

To serve: Spoon polenta into heated pasta bowls. With slotted spoon, spoon

tomato mixture over each. Garnish with chopped parsley and Parmigiano-Reggiano,

shaved, or gorgonzola cheese, crumbled. Serves 6 to 8.

 

 

 

 

 

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NOTES : Polenta with Mascarpone and Caramelized Shallots with Chunky Tomato

Sauce