Recipe courtesy of Emeril Lagasse
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Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup yellow cornmeal
  • 2 ounces Mascarpone cheese
  • 1/4 to 1/2 cup heavy cream
  • Salt
  • Freshly ground white pepper
  • 2 cups water
  • 2 cups whole milk

Directions

In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately.

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