It's warm, comforting and satisfying. Soft polenta is the corn version of mashed potatoes. Ever since the Sweet Basil cooking class, I've been looking for an opportunity to make the soft polenta we had that night. My chance came when I was asked to bring a side dish for Easter dinner. The recipe couldn't be easier, it serves a large crowd and is soul-satisfying. It makes a enormous amount, probably enough to serve 8-10 adults as a side, or in our case, 5 adults and my brother-in-law, who polished off the rest in the kitchen after the meal was over. Be warned, though, it is not a figure friendly recipe.
Polenta, courtesy of Sweet Basil Cookboook, with a few additions from the class
2 Cups of water
4 Cups of heavy cream
1 Cup corn kernels (I used frozen)
½ Cup semolina flour
½ Cup grits
4 ozs. Marcaspone cheese
1 sprig of fresh rosemary, chopped fine
salt and pepper to taste
In a large saucepan, bring water and heavy cream to a boil. Season with salt, pepper and rosemary
Slowly stir in the semolina and the grits. Remove from heat and stir until the polenta is think and pulls away from the sides of the pan.
Stir in the corn and Marcaspone (you can also add butter for additional flavor and creaminess.