MARTINI - MARSCAPONE POLENTA
Created by cfwaadmin on 5/4/2011 2:29:48 PM

   YIELD: 2 1/2 CUPS 

 WATER 2 1/2 CUPS
 YELLOW POLENTA 1/2 CUP
 BUTTER 1 TABLESPOON
 PARMESAN CHEESE, SHREDDED 1 TABLESPOONS
 MARSCAPONE 2 TABLESPOONS
 SALT TO TASTE
 WHITE PEPPER, GROUND TO TASTE   
   
   
PROCEDURE   
1 BRING WATER TO A BOIL IN A SMALL SAUCE PAN, ADD POLENTA IN A SLOW STEADY  
   STREAM, STIRRING CONSTANTLY  
2 REDUCE HEAT TO LOW AND SIMMER UNTIL POLENTA IS NO LONGER GRAINY  
3 WHEN POLENTA IS FULLY COOKED, MOUNT W/ BUTTER, PARMESAN & MARSCAPONE  
4 ADJUST SEASONING AND RESERVE WARM  

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Martini Modern Italian