Real African Dishes: [MC-AllEthnic-Recipes] SC Creamy Slow Cooker Polenta with Mascarpone Cheese

Sunday, June 19, 2011

[MC-AllEthnic-Recipes] SC Creamy Slow Cooker Polenta with Mascarpone Cheese - Italian

* Exported from MasterCook *

SC Creamy Slow Cooker Polenta with Mascarpone Cheese

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups polenta -- or coarse corn meal (not quick cooking)
1 quarts hot water -- (4 cups)
1 tablespoon coarse sea salt -- or kosher salt or 2 tsp regular grained salt
1 cup mascarpone cheese -- (one small tub)
1/4 cup whipping cream -- to 1/2 cup, or heavy cream

Set slow cooker or crock pot to low.

Pour 1 quart boiling or very hot water into the crock of a medium to large slow cooker. Add polenta in a thin stream, whisking all the while. Add salt. Stir for a minute or two to make sure corn meal is well incorporated.

Cover and cook on low for 6-7 hours or more, stirring about once an hour to prevent polenta from sticking to the bottom too much. The polenta will expand in the crock pot and look like it is done after about 3 hours. Do not believe it. The longer you cook the polenta, the creamier it will get. If the polenta seems to be getting too stiff to stir, you can add a tiny bit of water, but do not overdo it.

About 30 minutes before you want to serve it, stir in the container of mascarpone cheese and 1/4 cup whipping cream. Turn slow cooker to Keep Warm. Polenta will keep on the warm setting– or turned off entirely, if you need the outlet– for an hour or more.

Taste for seasoning. Add black pepper (if desired) and additional heavy cream or whipping cream just before serving, if you think it is necessary.

Serves

This easy recipe for creamy slow cooker polenta enriched with rich mascarpone cheese and a swirl of whipping cream is lush. So lush, in fact, that it's downright decadent. Not only is this crock pot polenta recipe fancy enough for company, it is criminally simple to make.

Cuisine:
"Italian"
Source:
"Dallas Ethnic Foods Examiner, by KK Thornton"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 339 Calories; 10g Fat (26.4% calories from fat); 7g Protein; 55g Carbohydrate; 7g Dietary Fiber; 30mg Cholesterol; 720mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.

NOTES : Cooker size: 4 quart
Time: LOW for 6-7 hours

Nutr. Assoc. : 0 0 4860 0 0