Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
Walter Bibikow
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Italian Cheeses, Italy
Nico Tondini
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La Belle Cuisine

Polenta with Mascarpone and
Roasted Garlic
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30 whole large garlic cloves, unpeeled
2 tablespoons olive oil [extra-virgin, please!]
5 1/2 cups (or more) chicken stock
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone or cream cheese
1/4 cup chopped parsley

Preheat oven to 375 degrees F. Toss garlic with olive oil in a small
baking dish. Cover with foil. Bake until garlic is tender, about 30
minutes. Uncover and bake until garlic is very tender, about 10
minutes longer. Cool garlic; peel. Purée garlic in processor. Set
purée aside.
Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Con-
tinue to cook until the mixture is creamy, whisking occasionally, and
adding more chicken stock 1/4 cup at a time as necessary to keep the
polenta soft, about 20 minutes. Remove from heat. Mix in the cheese,
parsley and roasted garlic purée. Season polenta to taste with salt
and pepper.

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