Grilled Polenta with Lemon Parmesan Topping

Grilled Polenta with Lemon Parmesan Topping

2 1/2 cups whole milk
2 1/2 cups water
2 1/2 teaspoons Kosher salt
1/2 teaspoon ground white pepper
2 cups yellow cornmeal
3 tablespoons unsalted butter
1/2 cup mascarpone cheese
2 tablespoons unsalted butter, at room temperature
1/2 cup grated Parmesan cheese
Juice of 1/2 lemon
1/4 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup olive oil

In a large saucepan, bring the milk, water, 2 teaspoons of salt and pepper to a low boil, being careful not to allow the liquid to boil over. Vigorously whisk in the cornmeal. Reduce the heat to low and cook for 20 minutes, stirring frequently, making sure to stir along the sides and bottom of the pan so the polenta does not stick. Once the polenta is tender, remove the pan from the heat and stir in the 3 tablespoons butter and the mascarpone cheese. Cut two pieces of parchment paper to line a 13 by 9-inch rimmed baking sheet. Lay one piece of parchment on the sheet and brush 1 tablespoon of the room-temperature butter over it. Pour the polenta onto the buttered parchment and spread the polenta into a smooth, even layer. Brush the other piece of parchment with the remaining 1 tablespoon butter and place the parchment, butter side down, on top of the polenta. Refrigerate the polenta until it is firm, at least 2 hours. Preheat grill to medium-high. Mix the Parmesan cheese, lemon juice, remaining 1/2 teaspoon salt and extra-virgin olive oil in a small bowl and reserve. Cut polenta into 6 squares. Halve each square to form 2 triangles. Make sure the grill is well cleaned, and oil it with some of the olive oil. Brush the top of the polenta squares generously with olive oil, and place the polenta, oiled side down, on the grill. Brush the tops with olive oil. Cook for about 6 minutes or until a crust has formed. Turn the polenta squares over and repeat, cooking until they are nicely browned and crisp, about 6 minutes longer. Move the grilled polenta to a serving platter and immediately top with the reserved Parmesan-lemon mixture.