Roasted Garlic Polenta with Mascarpone
Total Time: 2 hoursYield: 4 Servings
Source: Sur La Table Cooking Class
Category: Side Dish
Ingredients
3 whole Garlic Heads (halved crosswise)2 tablespoons Olive Oil
dash Sea Salt
3 1⁄2 cups Chicken Broth
2 cups Milk
1 1⁄2 cup Polenta
1⁄3 cup Mascarpone Cheese
1 tablespoon Unsalted Butter
dash Ground Black Pepper
Directions
- Preheat oven to 400 degrees. Place garlic halves, cut side up, in a shallow baking dish. Brush each half with olive oil and season with salt. Cover dish tightly with foil and transfer to the oven. Roast garlic until golden and soft, 45-50 minutes. Remove dish from oven, uncover, and wait until garlic is cool. Squeeze garlic cloves in a small bowl. Mash garlic into a paste; set aside.
- In medium saucepan set over medium-high heat, add broth and milk; bring to a boil. While whisking vigorously, slowly pour polenta into boiling mixture. Reduce heat to maintain a simmer. Cook polenta, stirring occasionally, until grains are tender, according to package directions.
- Remove saucepan from heat and stir in mascarphone, butter, and garlic paste. Taste and adjust seasoning with salt and pepper. Serve warm.