Creamy Polenta With Mascarpone

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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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American, Italian

Keyword: cheese, corn, cream, grits, italian, mascarpone, polenta, side

Servings:

Calories: 358kcal

Author: Ali Mairet

Equipment

2½ quart saucepan
wire whisk
wooden spoon

Ingredients

2 cups milk 2%, 1%, or skim milk
1 cup heavy whipping cream
2 cups water
1 cup polenta
2 tablespoons salted butter
¼ cup mascarpone cheese
4 teaspoons Diamond Crystal kosher salt
freshly ground black pepper

Instructions

In a saucepan, combine the milk, cream, and water. Heat over medium-high until it just starts to simmer. Slowly whisk in the polenta. Turn down the heat to a simmer.
Simmer about 20 minutes while stirring frequently with a whisk and then a wooden spoon, as it will thicken as it cooks. Be careful of hot lava-like spurts. Taste to check the polenta's texture. It should be soft and remain pourable. Turn off the heat.
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.

Video

https://youtu.be/ZJooTRahy_A

Notes

Make-Ahead: You can make this up to 1 hour ahead of time. Keep it covered in a 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 covered in the fridge until you are ready to reheat it.

How to Store: Store leftovers covered in the refrigerator for up to 3 days. Freezing is not recommended.

How to Reheat: 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.

Nutrition