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Credit: Jasper Mirabile Jr., Chef/Co-Owner, Jasper’s, Kansas City, Mo.
Sizzle, Spring 2011
4 cups water or chicken broth
Salt, to taste
1 cup instant polenta
4 T. butter
½ cup heavy cream
1 cup fresh mozzarella
Method: Over high heat, heat water or broth lightly seasoned with salt to a boil, about 5 minutes. Quickly whisk in polenta until fully incorporated. Lower heat to simmer 5-10 minutes. Add butter; allow polenta to cook, stirring occasionally. To finish, stir in cream, mozzarella and salt to taste.
Chef’s Note: This creamy, easy to prepare polenta is so light and fluffy, it could almost be a dessert. It is one application for the mozzarella Mirabile makes at Jasper’s, Kansas City, Mo.
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