This polenta is rich and creamy and if you think it's a bit over-the-top just use water, adding butter and cheese to finish. Make sure it is more than soft – it needs to be runny like pouring concrete.
1 ⅓ cups chicken stock (gluten-free if required)
2 cups whole milk
½ cup pure cream
1 ⅓ cups fine polenta
5 tbsp unsalted butter
⅔ cup mascarpone
⅔ cup grated parmesan cheese
¼ tsp sea salt
freshly ground black pepper
1. Bring stock to a boil in a saucepan. Keep warm over medium heat.
2. In a medium saucepan, on a medium temperature, heat the milk and cream until the surface starts to shimmer, just before it boils.
3. Rain the polenta into the warm milk mixture, stirring constantly, until slightly thickened. As the mixture begins to thicken, gradually add the hot stock, a quarter of a cup at a time. Let the polenta completely absorb the liquid before adding more.
4. When all the stock has been added, reduce the heat to low and add the butter, mascarpone, and parmesan, stirring well to blend. If the mixture is too thick, add a bit of milk or stock. Season with salt and pepper and serve immediately.
Suggestion: Serve with Neil Perry's slow-cooked brisket