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Duration:
1 hr
Servings:
8
Level:
Easy
Polenta is a traditional northern Italian dish made from coarsely ground corn that cooks into a soft, creamy, and comforting base. This version is finished with mascarpone, butter, and Parmigiano-Reggiano for an extra-rich texture that works well as a side dish for meats, fish, vegetables, or sauced preparations.
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.
Part 1:
To Cook
Step 1
Combine the chicken stock, milk, and salt in a 4-quart pot.
Step 2
Bring the mixture to a gentle simmer over medium heat.
Step 3
Slowly add the polenta in a steady stream, whisking continuously to prevent lumps.
Step 4
Reduce the heat to low and cook for 45–55 minutes, stirring occasionally, until the polenta is tender, smooth, and creamy.
Step 5
Stir in the butter, mascarpone, and Parmigiano-Reggiano.
Step 6
Adjust the consistency with additional warm chicken stock or milk, a splash at a time, until the polenta is smooth and creamy, similar to loose mashed potatoes.
Step 7
Keep warm until ready to serve.
Part 2:
To Finish
Step 1
Spoon about ½ cup of warm polenta onto each dish.
Step 2
Finish with freshly ground black pepper and a drizzle of extra-virgin olive oil.
Step 3
Serve warm as a side dish.
Part 3:
Note
Polenta thickens as it sits. To loosen it before serving, stir in warm milk or stock, a little at a time, until creamy again.
FEATURED PRODUCT
Ingredients
Equipment
