Creamy Polenta with Mascarpone

I’m Jenn, a retired chef with more than 20 years of professional cooking, and Polenta with Mascarpone is one of those super-easy but indulgent side dishes that restaurants don’t want you making at home. I’m going to show you just how to make this creamy, cheesy, flavorful Italian side dish that pairs so well with roasted meats, grilled shrimp, or even hearty ragus! 

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What is Polenta?

At its core, polenta is nothing more than ground cornmeal cooked with liquid. It can be served soft and creamy, or allowed to cool and then sliced. Originating from Italy, this dish was once known as “peasant food,” but today, polenta graces the tables of gourmet restaurants worldwide and once you master cooking it, you’ll never look back!

This dish is so fabulous! I have made polenta over and over again a bunch of different ways, but the magical flavor of mascarpone really changes this dish and makes it a keeper AND one of my favorites!

What is Mascarpone?

Mascarpone is a creamy Italian cheese made from cream and citric or acetic acid. With a rich and velvety texture, it’s often used in desserts like tiramisu. However, when paired with savory dishes like my creamy polenta recipe, it adds a delightful richness.

Ingredients

• Polenta – Not instant polenta. Use stone-ground or traditional polenta for the best texture. Instant polenta cooks faster but won’t have the same creamy, hearty consistency.
• Chicken broth – I use low-sodium or no-sodium broth to control the salt level. Vegetable broth works to keep it vegetarian.
• Mascarpone – Use real mascarpone for the creamiest, richest result. Cream cheese works as a substitute, but it’s tangier and firmer—the texture won’t be quite the same.
• Shallots – Yellow or white onion works as a substitute but tastes sharper. Mince fine so they melt into the polenta.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Butter – Unsalted gives you control over the salt level. The broth and Parmesan already add salt.
• Salt and pepper – Season to taste.
• Parmesan – Grate it yourself from a block. Pre-grated Parmesan in a can is dry and won’t melt or distribute the same way.

How To Make Polenta with Mascarpone

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by melting half of the butter in a heavy-bottomed saucepan or skillet over medium heat. Add the finely chopped shallot and cook until softened and translucent, stirring occasionally to prevent browning.

Pour in the chicken broth and bring the mixture to a gentle simmer. Season with a generous pinch of salt. Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.

Reduce the heat to low and cover the saucepan. Cook the polenta at a very gentle simmer, whisking every few minutes to keep it smooth and prevent it from sticking to the bottom of the pan.

Continue cooking until the polenta is thick, creamy, and tender. The mixture should bubble slowly over low heat, and this process can take about 25 minutes. Once the polenta is fully cooked, whisk in the remaining butter until melted and incorporated.

Add the mascarpone cheese and whisk until smooth and creamy. Stir in the grated Parmesan cheese and mix until fully combined. Serve immediately while hot and creamy.

Enjoy!

Chef Jenn’s Tips

• Always use a heavy-bottomed skillet or saucepan when making polenta to ensure even heat distribution and prevent burning. Make it in a non-stick pot or skillet for easy cleanup. Polenta will stick to a non-stick pot.
• While whisking in the polenta, make sure to pour slowly to avoid clumps.
• Keep a close eye on the mixture as it simmers. Polenta can stick to the pan or become lumpy if not stirred frequently.
• Finishing with freshly grated parmesan enhances the depth of flavors. Don’t skip this step!

Make It A Meal

To elevate Polenta with Mascarpone into a complete meal, top it with an authentic Bolognese sauce or even just your favorite tomato sauce. Or, serve it as a side dish with ham or braised short ribs– and spoon that rich gravy over top the polenta. Don’t forget a Gingerbread Brownie for dessert! Yum!

Storage

Should you find yourself with leftovers, store cooled leftover Polenta with Mascarpone in an airtight container in the refrigerator for up to 3 days. To reheat polenta, heat it slowly on the stovetop or in the microwave with a splash of water or milk to loosen it up.