Wednesday, August 31, 2011
While I can't say that carrying around a bunch of receipts has ever helped me much, I can say that my little moleskin has proven it is worthy of a spot in my big ole purse by inspiring this great recipe.
Polenta with Fresh Corn and Mascarpone Cheese
Adapted from Bon Apetit via Epicurious
3 cups water
1 cup polenta (coarse cornmeal, I used Bob's Red Mill polenta)
Kosher salt and fresh pepper to taste
Kernels from 4 ears of fresh corn
1/2 cup mascarpone cheese (I found it at Trader Joe's)
Bring 3 cups of water to a boil in a medium saucepan. When boiling, add in kernels sliced off of 4 ears of corn. Let the corn cook for 1-2 minutes, then poor in polenta and a bit of kosher salt. Reduce heat to medium-low and cook, stirring often for 5 minutes. Mix in 1/2 cup mascarpone cheese and salt and pepper to taste.