
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)
- Small Bowl
- Spoon
- Medium Roasting Pan
- Aluminum Foil
- Medium Saucepan
- Whisk
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Ingredients
- 1 medium head of garlic (1¾ oz.)
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 cups chicken or vegetable stock
- 1 cup cornmeal (ground to a medium coarseness)
- 1⁄4 cup (2 oz.) mascarpone
- 4 Tbsp. Unsalted Butter softened
- 1 tsp. Fresh Sage finely chopped
- 1 tsp. Fresh Thyme finely chopped
- 1⁄2 tsp. Fresh Rosemary finely chopped
- kosher salt
- Freshly ground black pepper
Servings:
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