Dressings & Sauces
||Baked White Polenta with Two Cheeses
||Top with Black Bean and Espresso Chili---sour cream can be substituted for the mascarpone, but the polenta won't be as rich.
12 Cup(s) water
1 Tablespoon(s) salt
2 Each(s) large garlic cloves, minced
3 Cup(s) white cornmeal
12 Ounce(s) sharp white cheddar cheese, shredded (about 3 cups)
8 Ounce(s) mascarpone cheese (italian cream cheese)
4 Tablespoon(s) butter
1/4 Teaspoon(s) ground white pepper
Lightly butter 15x10x2-inch glass baking dish. Bring 12 cups water, 1 tablespoon salt, and garlic to boil in heavy large saucepan over high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium-low and cook until cornmeal is very soft and mixture is thick and creamy, whisking often, about 12 minutes. Remove from heat. Stir in half of cheddar cheese, all of mascarpone, 3 tablespoons butter, and 1/4 teaspoon white pepper. Transfer polenta to prepared dish. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Preheat oven to 400F. Sprinkle remaining half of cheddar chees over polenta. Dot with remaining 1 tablespoon butter. Bake polenta until heated through and golden on top, about 25 minutes.
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