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Yield: 6 servings
Ingredients:
Salt, to taste
5 cups water
1⁄4 cup heavy cream
2 tablespoons butter or olive oil
Freshly ground black pepper, to taste
1 cup stone-ground yellow cornmeal
4 ounces cream cheese or mascarpone, at room temperature
Milk or water, if needed
1/2 cup finely grated Pecorino cheese
Method:
In a large, heavy saucepan, bring 5 cups of salted water to a rolling boil. Add the butter, cream, salt and pepper. Whisking constantly, pour the cornmeal into the water in a steady stream until all is combined. Continue to whisk until you are sure there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover, and cook 20 minutes, uncovering frequently to stir.
Stir the mixture until thick and creamy, with no taste of rawness, an additional 20 minutes or so. Season to taste with salt and pepper, add the Pecorino and mascarpone and serve, garnished with the grated cheese.
This recipe was featured on the Finding Your Inner Chef Episode of Emeril Green.
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