Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
Ditch the mashed potatoes and serve creamy herbed polenta with your next Sunday roast.
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Ingredients
- 1 medium head of garlic (1¾ oz.)
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 cups chicken or vegetable stock
- 1 cup cornmeal (ground to a medium coarseness)
- 1⁄4 cup (2 oz.) mascarpone
- 4 Tbsp. unsalted butter, softened
- 1 tsp. fresh sage, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1⁄2 tsp. fresh rosemary, finely chopped
- Kosher salt
- Freshly ground black pepper
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