Main Course: Creamy, Quick Polenta
2 cups of instant or fine corn meal
8 cups of chicken stock or water
2 tsp kosher salt
1/4 tsp ground white pepper
1 8-oz container of mascarpone cheese
1/2 cup rough chopped walnuts, toasted
2 tbsp of room temperature butter
Bring water or stock to a simmer in a large saucepan or dutch oven.
Add the salt.
Slowly whisk in the polenta.
Lower the heat to medium-low and cook, whisking constantly, for one minute.
Remove from heat.
Stir in the white pepper and mascarpone.
Transfer to a serving dish that has been coated with the butter.
Top with toasted walnuts.
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