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.