This recipe was discovered while I was at Scott Conant’s Scarpetta Restaurant in the Cosmopolitan Hotel of Las Vegas trying the $24.00 Spaghetti with Tomato Sauce. One of my friends ordered a dish called “Fricasee of Truffled Mushrooms over Creamy Polenta”. Of course, I had to try it. Wow that was good!
As we were leaving the hotel where Scarpetta is located, I noticed the “EATDRINK” shop where you can buy wines, kitchen gadgets and recipes from the chefs at the various restaurants in the hotel. I saw they had several cookbooks, and knowing that I can never have enough cookbooks, I began searching for something by Scott Conant, the owner of Scarpetta. Found it! Bold Italian by Scott Conant…his second cookbook published in 2008. It had a recipe for creamy polenta so I had to get it.
When I made it at home, it turned out to be the best creamy polenta I ever made! I did add a little more cheese, butter and chives. You can’t go wrong with more cheese and butter!
Unlike most other polenta recipes 
I’ve tried where water or stock is the main liquid, this one uses only heavy cream and milk which makes it much richer and creamier. I have served this polenta with a couple of dishes so far; one was a Red Wine and Mushroom Sauce and the other was Braised Beef, also known as Pot Roast.
Creamy Polenta
Print recipeIngredients
- 2 Cups Heavy Cream
- 2 Cups Milk
- 1 1/2 Teaspoons Salt
- 2/3 Cup Cornmeal
- 1/2 Cup Parmesan (grated)
- 1/4 Cup Chives (fresh & chopped)
- 4 Tablespoons Unsalted Butter
Note
Recipe from Bold Italian by Scott Conant
Directions
|
Heat the cream & milk over medium-high heat until small bubbles appear, then add salt and whisk until frothy. |  |
|
While whisking, add cornmeal. Once it comes to a boil, whisk for an additional three minutes. | |
|
Cover pan, reduce heat to low and cook until cornmeal is tender, about 1 1/2 hours. Stir about every 10-15 minutes. A skin will form on the sides and the bottom of the pan while it cooks (unless you are using a nonstick pan). Don't worry, this is suppose to happen as it gives the polenta a slightly toasty flavor. |  |
|
Right before serving, add the butter, parmesan cheese and chives. If the polenta is too thick you can add a little milk. |  |
