Creamy Polenta With Mascarpone

This creamy polenta with mascarpone recipe is foolproof and elegant. It's perfect for weeknights or entertaining. If you can boil water, you can make this.

Most polenta recipes call for garlic, onions, and chicken stock with a tighter liquid-to-polenta ratio. This chef-inspired version takes a simple approach with polenta cooked gently in a mixture of milk and water, then finished with mascarpone cheese and butter.

What Is Polenta?

• Polenta is an Italian dish made from dried corn ground to a medium-coarse size and cooked with liquid.
• It is similar to creamy grits, but with a finer texture, making it feel more refined and fancy.
• When cooked, it has a loose consistency similar to oatmeal.

Common Problems When Cooking Polenta

• Use the right product. Don't use finely ground cornmeal, which is used for baking, or the premade roll in the refrigerator aisle instead of a bag or box of polenta.
• For super creamy polenta, use a 5:1 liquid-to-polenta ratio (5 cups liquid to 1 cup uncooked polenta).
• Whisk continuously as you pour in the polenta to achieve the creamy consistency.
• You need to occasionally stir the polenta while it's cooking. If not, you could see lumps, or it will stick and scorch in the pot.
• Continue cooking until the grains are no longer gritty.
• Bland results are from a lack of salt. Just like mashed potatoes, polenta needs salt.
• Too thick? Whisk in a tablespoon of water until you reach your desired consistency. Too thin? Keep cooking for a few more minutes. It will continue to thicken as the polenta absorbs liquid. You want it pourable but not runny.

Ingredients

You only need 6 ingredients to make this easy creamy polenta with mascarpone recipe!

• Yellow or White Polenta: Try to find cornmeal that is labeled as 'polenta'. Bob's Red Mill brand is sold in most grocery stores. You can find it in the international aisle near other Italian foods, rice, or the baking aisle. You can also order Anson Mills polenta from their website. Do not use the premade roll of polenta in the refrigerator section of the store.
• Heavy Whipping Cream: Pasteurized or ultra-pasteurized heavy whipping cream both work.
• Milk: Feel free to use what you have on hand like whole, 2%, or skim milk.
• Mascarpone: This tub of spreadable Italian cheese is common in desserts like tiramisu jars. It's the secret ingredient to this polenta, adding incredible creaminess and a subtle sweetness. It has a higher fat content and is not as tangy as cream cheese. You'll find it near the deli or cheese area of most grocery stores.
• Butter: I recommend using salted butter since the polenta will need salt, but unsalted is fine.
• Diamond Crystal Kosher Salt: I prefer the brand, Diamond Crystal, because their shape is lighter and flakier and dissolves faster, which helps prevent over-seasoning. If using Morton or table salt, reduce the salt measurements by half.

See the recipe card below for ingredient measurements.

Variations

This is where you make the recipe to what's available or your preference. Adjust as needed:

• Mascarpone: The unique richness of mascarpone is worth seeking out due to its higher fat content. You can substitute with cream cheese or make my homemade crème fraîche.
• Polenta: I hardly buy grits anymore because I like polenta better. If I can't find polenta, I’m perfectly happy substituting “grits”.
• Cream: You can substitute half-and-half for the whipping cream.
• Other Cheese: You can substitute 1-2 cups of shredded sharp cheddar cheese or 4 tablespoons of real grated Parmigiano Reggiano cheese for the mascarpone. Reduce the kosher salt by half if using Parmesan cheese and taste for seasoning before serving.

Equipment

• 2½ quart heavy bottomed saucepan
• wire whisk
• wooden spoon

Step-by-Step Instructions

Step 1: In a saucepan, combine the milk, cream, and water. Heat over medium-high until it just starts to simmer.

Step 2: Slowly whisk in the polenta. Turn down the heat.

Simmer about 20 minutes while stirring every 5 minutes with a whisk, and then change to a wooden spoon, because it thickens as it cooks. Be careful of hot lava-like spurts.

Step 3: Taste to check the polenta's texture. It should be soft, not gritty, and remain pourable. Turn off the heat once it gets to that consistency.

Step 4: Stir the butter, mascarpone cheese, and salt into the polenta. Taste to see if it needs more salt. Cover with a lid to keep warm until serving.

How to Serve Polenta

This polenta pairs perfectly with anything you'd normally serve with mashed potatoes or rice. Simply spoon it onto the plate, followed by a protein, braised vegetable, or a fried egg.

Make Ahead & Storage Instructions

Make-Ahead: You can make this up to 1 hour ahead of time. Keep it covered in the pan before serving. You can also make this the day before serving. Pour the finished polenta into a microwavable bowl and let it cool to room temperature. Store it covered in the fridge until you are ready to reheat it.

How to Store: Store it covered in the refrigerator for up to 3 days. This will not freeze well.

How to Reheat: I prefer to rewarm the polenta for 2-3 minutes in a microwave, stirring every minute. You can also add the desired amount of polenta back into a medium-sized pot over low heat. You may need more water depending on how much polenta you are reheating.

FAQ

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