Mascarpone Parmesan Polenta

2 c. chicken stock

2 c. milk

2 c. half and half

2 c. dry cornmeal polenta

1 stick unsalted butter (cut into pieces)

1 c. mascarpone

1 c. grated parmesan

¼ t. salt

1/8 t. pepper

Bring stock to a boil and keep warm over medium flame.

In another saucepan bring milk and half and half to a foamy simmer. Reduce heat to medium and add polenta to the milk stirring constantly. When the mixture begins to thicken, begin adding the hot stock ½ c. at a time (like making risotto) . Let the stock absorb completely before adding another ½ c. When all the stock has been added, reduce heat to low and add the butter, and cheeses, stirring well to blend. If the consistency overall is too thick, add a bit of milk or stock. Stir in s and p. Spoon serve immediately or grill in the following manner: Spread the soft polenta in a buttered casserole dish or sheet pan and refrig for at least 4 hours or overnight. Cut in circles with a cookie cutter and either pan fry in 2 T. of oil or grill, lightly brushed with oil.