Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy.
Recipe information
Total Time
35 min
Yield
Makes 6 (side dish) or 4 (vegetarian main dish) servings
Ingredients
Olive oil for greasing dish
1 (16- to 18-ounce) ready-made plain polenta roll
1/2 cup mascarpone
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
Preparation
Step 1
Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
Step 2
Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
Step 3
Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
Step 4
Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.
