- 6 cups water
- 1 1/2 cups Moretti Bramata Polenta
- 1 tablespoon sea salt
- 1 tablespoon 274 Il Novello Extra Virgin Olive Oil
- 4 ounces Polenghi Mascarpone, softened
Bring water to a boil; add salt and oil. Reduce heat to medium. Begin to add polenta in a slow stream, stirring constantly. Stir vigorously until mixture begins to come to a boil; large bubbles will come to the surface. The mixture should be smooth. If it begins to be too thick to stir easily, add hot water a little at a time. Stir continuously for about 30-40 minutes, adding a little more water if necessary, until the polenta is shiny and begins to pull away from the sides of the pan. Reduce heat to low. Add mascarpone a few tablespoons at a time, until it is incorporated. Polenta should be very creamy. Serve warm.