Polenta is a dish from north Italian, traditionally made of coarsely ground corn. When cooked fresh, polenta is soft and creamy and makes a fantastic bed for sauces or a side dish to accompany various proteins. Incorporating mascarpone into polenta takes the rich and creamy element to another level and can be the perfect complement to both sweet and savory dishes.
- Servings 8
- Dish Side
- Time 1 HOUR
- Skill Beginner
TO COOK ingredients
TO FINISH ingredients
Combine the stock, milk, and salt in a 4-quart pot.
Bring the stock to a simmer and add the polenta in a steady stream. Whisk until smooth and simmer over low heat for about 45 to 55 minutes, stirring occasionally.
Once cooked, finish with butter, mascarpone, and Parmigiano cheese. Add more chicken stock or milk as needed to create a smooth and creamy consistency, similar to runny mashed potatoes.
Reserve warm until ready to serve.
Place 100g of warm polenta onto a dish and serve as a side with fresh cracked pepper and olive oil.