Polenta with Marscarpone Cheese

Marsha Gardner


We ate polenta as kids and didn't know it was polenta. Our mom's called it cornmeal mush. Give it a fancy name and it becomes something special.

I like many different variations of polenta, but my most favorite is with the marscarpone cheese. I serve it with my Oven Braised Short Ribs.

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3 c
kosher salt to taste
3/4 c
yellow polenta or coarsely ground cornmeal
3 Tbsp
butter, unsalted
3/4 c
mascarpone cheese or cream cheese, room temperature

Directions Step-By-Step

Lightly season 3 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated.

Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.

This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.

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