IE 11 is not supported. For an optimal experience visit our site on another browser.

Michael Symon's Soft Polenta with Mascarpone

SERVINGS
4-6
RATE THIS RECIPE
(44)
Michael Symon's Mom's Meatballs
Michael Symon's Mom's MeatballsNathan Congleton / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(44)

Ingredients

  • 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
  • Chef notes

    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.

    Preparation

    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.