Creamy Mascarpone Polenta


4 cups chicken stock

2 cups heavy cream

1/4 teaspoon ground nutmeg

1 teaspoon sea salt

1/2 teaspoon white pepper

1/2 cup corn meal

1/2 cup semolina

1/2 cup grated Parmigiano Reggiano

1 cup Mascarpone cheese


In a large heavy pot over high heat combine the stock, cream, nutmeg, salt and pepper and bring to a boil. While whisking, gradually add the corn meal and semolina. Continue to stir in the cheeses until melted and remove from heat.