4 cups vegetable or chicken stock
1 cup organic corn grits (polenta)
4 Tablespoons Mascarpone cheese (or cream cheese)
1/4 cup Parmesan-Reggiano cheese, grated
1-4 Tablespoons creme fraiche (or sour cream)
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1 Tablespoon fresh lemon juice
Bring stock to a simmer in a heavy saucepan. Add grits in a slow stream, whisking for several minutes to prevent any lumps.
Simmer, stirring occasionally with a wooden spoon, until all liquid is absorbed and polenta is soft and thick, about 30 minutes, add more stock or water if needed.
Remove from heat and stir in cheese, creme fraiche, salt, pepper and lemon juice. Correct seasonings if needed. Keep warm and covered.
|Creamy Polenta topped with Grilled Bison|