Michael Symon's Soft Polenta with Mascarpone
Michael Symon's Mom's Meatballs
Nathan Congleton / TODAY
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3.5 (42 rated)

I love a good polenta and this one goes perfectly with almost any Italian-style main dish. I like to serve it with meatballs, grilled pork chops or marinated steak.

Technique tip: Slowly stream the polenta into the stock while whisking constantly to avoid lumps. Don't pour it in all at once.

Swap option: You can also cool down the polenta, cut it in to cakes then pan fry it on both sides for crispy polenta cakes.


    • Extra virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 6 tablespoons unsalted butter, divided
    • 4 cups chicken stock or water
    • 2 cups course polenta (not quick cooking)
    • 1/4 cup mascarpone
    • 1/4 cup grated Parmesan cheese, plus more for serving


1. In a 4-quart saucepan add 4 tablespoons butter and the stock and bring to a simmer. Season with salt and pepper.

2. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, or until the polenta is hydrated, stirring frequently.

3. Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve with a drizzle of olive oil over the top and more Parmesan if desired.

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