Soft Mascarpone Polenta
Soft Mascarpone Polenta
2 Tbsp. olive oil
2 large leeks, white and light green parts washed and finely sliced
8 spears asparagus, blanched, shocked and sliced on bias into 1/2 inch pieces
8 cups chicken broth
2 cups polenta
1/4 cup mascarpone
1/4 cup Manchego cheese, shredded
Freshly ground black pepper
Preheat oven to 425°.
Heat olive oil in a medium saucepan over medium heat. Add the leeks and cok until very soft. Add the asparagus. Season with salt and pepper and cook for 5 minutes.
Place broth in a large saucepan with 2 Tbsp. of salt and bring to a boil. Slowly whisk in the polenta, cook according to package directions.
Remove polenta from heat, whisk in mascarpone, Manchego and leek-asparagus mixture, and season with salt and peper. Spread mixture onto a baking sheet, sprinkle with remaining shredded cheese and bake for approximately 10 minutes, or until brown on top.
Cut into desired shape and keep warm.
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