I was a Sex and the City fan all through high school. And while I have no desire to view the world through Carrie Bradshaw-colored glasses (or to be almost 40. And single. With probably around a hundred men on my “people I have slept with” list. Unless of course, one of those men were Mr. Big. And it was guaranteed that we would end up together in a Blockbuster movie that grossed over 400 million dollars. I ‘d be okay with that.), I have to concede that there are definitely a few key take-home lessons thrown in there. Ones that have actual substance. Not just how to fold your body into every position in the Kamasutra (although that one is kind of important) a la Samantha. We’re talking real life altering stuff here.
Except that by “married”. I think they really meant “birthday”.
So I am taking a week.
And to kick off this week? We start with what is possibly my most favorite side dish of all time.
Don’t you just love how that word rolls off your tongue? Like music. To your taste buds.
That’s the beauty of the Italian language. It can even make the phrase “corn grits” sound romantic.
And this particular polenta recipe, from the new Michael Symon cookbook, which has mascarpone mixed into it? Is a dream. An absolute dream. I do warn you though. That mascarpone is like crack. (Not that I would know what crack tastes like. But I’ve heard stories. From knowledgeable individuals. None of whom are me. I swear.) It is smooth and creamy and definitely one of the best tasting things on this earth. If you like cheese. And if you dont’ like cheese?
You should really get that checked out.
I ate this with a fried egg and some oven-roasted asparagus (400 degrees, salt, 10-15 minutes). Although I’m betting you can top it with just about anything and it will taste delicious.
Soft Polenta with Mascarpone
Serves 4 (okay 6 for those of us who aren’t gluttons), adapted from Live To Cook
2 tbsp butter (Symon calls for 6 tbsp. I decided I didn’t want to go into cardiac arrest before turning 23. You can do whatever floats your boat, no judgment.)
1/2 onion (although who has any use for half an onion? I used a whole one)
1 clove garlic
4 cups broth (I used six – it was too thick but I think this is very corn grit-dependent)
2 cups polenta/corn grits
1/4 cup mascarpone
1/4 cup parmesan
In a 4-qt saucepan, melt 2 T of the butter over medium heat. Add the onion and garlic and sweat them until translucent and aromatic, 5 minutes. Add the stock and bring to a simmer. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, stirring frequently. Remove from the heat and whisk in the mascarpone, parmesan, and remaining 4 tbsp butter. Season to taste.
This is one of the two recipes for this week’s Symon Sundays! Be sure to check out Ashlee’s blog on the first to see how everyone else’s turned out!
This is also my submission to the lovely Reeni’s new blog event – Side Dish Showdown!