1 cup Anson Mills white polenta (yellow polenta may be substituted)
½ cup Parmigiano-Reggiano cheese, freshly grated plus extra for serving
1 Tbsp fresh thyme, finely chopped
½ Tbsp fresh sage, finely chopped
2 Tbsp unsalted butter
½ cup mascarpone cheese
salt and pepper
1Add the stock, cream, milk, and salt and pepper to a saucepan over medium-high heat and bring to a boil.
2Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and continue whisking for about 10 minutes and cook until the liquid is absorbed.
3Add the herbs, cheese, and butter to the saucepan, stirring gently until incorporated.
4Serve polenta warm as a side dish, top with roasted mushrooms as an entrée, or pour onto a lined cookie sheet and allow to cool and firm. You can then cut the cooled polenta into any shape you desire and sear or roast in the oven.