| Yield | |
|---|---|
| Source | Sur La Table Cooking Class |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Sur La Table Cooking Class |
| Prep time | 2 hours |
| 3 | Garlic Heads (halved crosswise) | |
| 2 | Tablespoon | Olive Oil |
| Dash | Sea Salt | |
| 3 1⁄2 | Cup | Chicken Broth |
| 2 | Cup | Milk |
| 1 1⁄2 | Cup | Polenta |
| 1⁄3 | Cup | Mascarpone Cheese |
| 1 | Tablespoon | Unsalted Butter |
| Dash | Ground Black Pepper |
1.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.
2.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.
3.Remove saucepan from heat and stir in mascarphone, butter, and garlic paste. Taste and adjust seasoning with salt and pepper. Serve warm.