Besh's Creamy Polenta Recipe
I'm considering making this recipe but I have a couple concerns/questions.
For 6 servings the recipe calls for 1/2 cup of polenta, 2 cups of water. Is that going to be enough for six servings? Doesn't seem like a lot to me.
Also, the recipe calls for stirring in the polenta after the water has come to a boil, reducing to a simmer, then cooking for 30 minutes with the lid off. Should they be stirred during this 30 minutes?
Here's the recipe to refer to:
Thanks for any input/help
Thanks for the great response. Figured I'd post a follow up in case anyone was interested. Made the recipe over the weekend. There were five of us (though one vegetarian so I was compelled to double up their serving). Had just barely enough imo; I think next time I'd bump up the recipe because they were delicious and I'm sure I wasn't the only one who would have enjoyed another spoonful or two. I did add a bit more water than the recipe called for to adjust it to the consistency I was looking for. Thanks again.
The recipe states "place a couple of spoonfuls in the center of each plate." That's restaurant speak for a rather small serving, probably less than or around a half a cup. Half a cup is an average serving, just not in my house.;-) Grits swell when cooked and your yield, with the added mascarpone, should be fine for 6, unless you want a heavy serving, with seconds and possibly leftovers. If that's the case, increase the ratio to 1 cup grits and 4 cups water.
The water:grits ratio can vary according to taste, more water for softer texture, etc. but you'll want your grits to be on the stiff side since you're adding a soft cheese at the end.
When cooking regular grits stovetop, not quick or heaven forbid, instant, very frequent to constant stirring is necessary. Oven baking is a very preferable no-stir method. A double boiler is good, or even a slow cooker is ok, although that method takes hours. There are a number of threads here discussing the no-stir, oven baking method, here's one: