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Soft Polenta with Mascarpone

I do love a good polenta, however, lots of polenta recipes call for the addition of a very pungent cheese, such as, Gorgonzola.  While I have nothing against a powerful blue cheese, I feel it can detract from the main meal the polenta has been served with.

Enter mascarpone, an Italian sweet cream cheese and one of my all time favorites.  For some reason, it never dawned on me to use mascarpone in polenta, it’s the perfect texture to meld right in with the polenta, butter and Parmesan. 

This flavorful dish will sit beside the main entree without taking over.  It also reheats nicely if you have any leftovers.

Also, this would be a great addition to any upcoming holiday meals you might be having.  Enjoy!

Melt two Tablespoons butter in a large saucepan over medium heat.  Add the onion and garlic and cook until the onion is translucent, about 5 minutes.  Add the chicken stock and bring to a simmer.

Slowly whisk in the polenta (about 1 Tablespoon at a time to prevent lumps from forming).  Reduce heat to low and cook, stirring frequently until the polenta is thick, about 2 minutes (adjust the consistency with water or stock, if necessary).  Remove from the heat and whisk in the mascarpone, Parmesan and remaining 4 Tablespoons of butter.

Season with salt and pepper and garnish with parsley.

Soft Polenta with Mascarpone
Adapted from Food Network

Serves six to eight

6 Tablespoons unsalted butter
1/2 small onion, minced
1 clove garlic, minced
4 cups chicken stock
2 cups yellow cornmeal
1/4 cup mascarpone cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish

Melt two Tablespoons butter in a large saucepan over medium heat.  Add the onion and garlic and cook until the onion is translucent, about 5 minutes.  Add the chicken stock and bring to a simmer.

Slowly whisk in the polenta (about 1 Tablespoon at a time to prevent lumps from forming).  Reduce heat to low and cook, stirring frequently until the polenta is thick, about 2 minutes (adjust the consistency with water or stock, if necessary).  Remove from the heat and whisk in the mascarpone, Parmesan and remaining 4 Tablespoons of butter.

Season with salt and pepper and garnish with parsley.

Comments

  6. Okay, this is a very beautiful presentation of polenta. I have seen it cut in squares, but never served in a form similar to mashed potatoes. I really have not ever eaten polenta before. What sort of entrees go best with polenta? Also, I notice you have not been taking photos of the ingredients in the prepping of your recipes. I miss that part. I usually stack up my ingredients on the countertop that I am going to be using for the next meal. I think it just adds a bit of “decor” to the countertop to set it out. Call me crazy. I know.

    Reply

  11. Barbie-

    Polenta is reminiscent of grits or by translation a corn meal mush.  However, it is really so much more.  It’s a staple food for many Italians and often outshines pasta.  It can be served many ways, as a first course, baked, with stews, or even as a bread substitute.

    I serve it with beef short ribs, roast chicken, pork…anything really.  We love it.
    Reply

  12. OMG! Great minds think alike! I did something quite similar to this once because I, like you, thought mascarpone was the perfect mix-in for polenta. I caramelized the onions and added pancetta too and called it “heart attack polenta”. 😀

    Reply

  17. I have never had polenta, and really didn’t know what it was until Paula wrote about it. What a sheltered life, huh? Sounds good with the sweet cheese. I would think a strong cheese would overpower cornmeal.

    Reply

  24. I like to make my polenta even softer than yours, so it slithers around on the plate underneath some wonderful dish with a sauce (short ribs? marinara?). This looks delicious and reminds me that it’s been a while since I made polenta.

    Reply

  30. My aunt introduced me to this in Lake Placid on a trip. She served it with her homemade chili. I loved it. I love marscarpone cheese so much but thought I hated polenta. Not any more! I have to try this at home now.

    Reply

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