by patriceinil » Tue Nov 08, 2016 2:02 am
Serves: 4
Ingredients :
3 Cups Whole Milk
1 Cup Fine Polenta grains
2) 15oz cans Pumpkin pureé or (1 large can) Make sure it is plain pureé
3 TBS Butter, unsalted
2 TBS Parmesan Cheese, grated
2 TBS Pecorino or Romano Cheese (The chef substituted 1 package of Shallot & Chive Boursin Cheese)
2 TBS Mascarpone Cheese
2 Scallions finely chopped
Salt and Pepper to taste
Directions:
Combine milk, scallions and butter. Bring to a boil.
Whisk in polenta and stir until cooked.
Add pumpkin, cheeses and seasonings to taste.
Keep warm. Can add a touch of cream (about 1/4 cup) if desired.
Serves: 4
Ingredients :
3 Cups Whole Milk
1 Cup Fine Polenta grains
2) 15oz cans Pumpkin pureé or (1 large can) Make sure it is plain pureé
3 TBS Butter, unsalted
2 TBS Parmesan Cheese, grated
2 TBS Pecorino or Romano Cheese (The chef substituted 1 package of Shallot & Chive Boursin Cheese)
2 TBS Mascarpone Cheese
2 Scallions finely chopped
Salt and Pepper to taste
Directions:
Combine milk, scallions and butter. Bring to a boil.
Whisk in polenta and stir until cooked.
Add pumpkin, cheeses and seasonings to taste.
Keep warm. Can add a touch of cream (about 1/4 cup) if desired.
