Polenta with Marscarpone Cheese
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
1Lightly 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.