Slow Cooked Mascarpone Polenta

Lisa G. Sweet Pantry Gal


Scott Conant makes his polenta in a crockpot at his restuarant to serve his guests. You can make as much as You want, and Hes says its the creamiest polental. I just added mascarpone to make it creamier. I call polenta the italian mash. Its so much easier and much less time consuming than mashed potatoes. Also a nice change.

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8 cups


6 Hr


Slow Cooker Crock Pot


2 c
polenta or cornmeal.(not fast cooking)
1 qt
boiling water
1 Tbsp
kosher salt
1/4-1/2 c
heavy cream
1 c
mascarpone cheese
s&p italian seasoning (optional)

Directions Step-By-Step

Remember not to use quik cooking polenta.
Pour one quart of boiling water in med-lg crockpot.
Pour polenta in a stream, and start striring and wisking.
Put lid on and cook on low.
Stir polenta every hour or so so polenta dont stick to bottom. It will appear to look done after 3 hours but isnt, cooking time 6hrs. The longer you cook the cremier the polenta. If it appears to be looking too stiff add some more heavy cream, a little at a time.
30 mins before serving, add the mascarpone cheese and 1/4 cup heavy cream stir well. Can be turned to warm before serving dinner. Test for seasoning. May add pepper and italian seasoning.
Enjoy with favorite dinner.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian