ATLANTA (FOX 5 Atlanta) - A Decatur restaurant is become famous for its polenta parties.
The White Bull draws inspiration from Ernest Hemingway, and its chef Pat Pascarella stopped by Good Day Atlanta with tips on how to put it the perfect polenta all together.
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Chef Pat Pascarella’s Polenta
• 4 cups water
• 1 1/2 teaspoons of salt (or 1 teaspoon if using salted butter)
• 1 cup medium-grain yellow or white polenta
• 3 tablespoons butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup mascarpone cheese