Creamy Mascarpone Polenta
This creamy Italian polenta recipe features a rich blend of flavors and textures that come together to create a comforting and satisfying dish. The polenta is cooked to creamy perfection with the addition of butter, Parmigiano-Reggiano, and mascarpone cheeses, resulting in a velvety smooth texture that is both luxurious and flavorful. Perfect for a cozy meal with loved ones or as a comforting dish on a chilly evening, this Italian polenta is sure to impress with its rich and savory taste. Serve it warm in bowls and enjoy a taste of Italy in every bite.
— Constant Cookbook
Ingredients
- 8 cups (64 fl. oz./2 l) chicken broth
- 2 cups (12 1/2 oz./390 g) Italian polenta
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into cubes
- 1/2 cup (3/4 oz./20 g) grated Parmigiano-Reggiano cheese
- 1/4 cup (2 oz./60 g) mascarpone cheese
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a 4-quart (4-l) soup pot over high heat, bring the broth to a boil. While stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated, then continue stirring to prevent lumps from forming. Reduce the heat to medium-low so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, about 30 minutes.
- Remove the pan from the heat. Stir in the butter a few cubes at a time, then stir in the Parmigiano-Reggiano and mascarpone cheeses. Season the polenta with salt and pepper. Divide the polenta among warmed bowls and serve immediately. Serves 4 to 6.
- Williams-Sonoma Kitchen
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