Polenta with Mascarpone
Creamy, cheesy, and silky smooth, Polenta with Mascarpone is a restaurant quality dish that's easy to make at home. Enjoy it as it is or top it with braised beef or a ragu, then dig into an authentic Italian side dish!
Servings: 6 servings
Calories: 377kcal
Ingredients
- 1/3 cup diced shallots
- 2 cloves garlic finely chopped
- 4 tbsp butter divided
- 4 cups chicken broth low or no sodium
- 1.5 cups polenta not instant polenta
- 3/4 cup mascarpone
- salt and pepper
- parmesan cheese freshly granted
Instructions
- Melt half the butter in a heavy-bottomed skillet or saucepan and cook the finely chopped shallot until soft.
- Add chicken broth and simmer. Add a good sized pinch of salt.
- Whisk in the polenta and bring the mixture back to a very slow simmer. Cover the saucepan and cook for about 25 minutes, stirring every few minutes. The polenta should be thick and creamy and not too grainy.
- Whisk in the remaining butter and the mascarpone.
- Finish with a few sprinkles of grated Parmesan and serve immediately.
Notes
- 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!
Nutrition
Serving: 0.5cups | Calories: 377kcal | Carbohydrates: 37g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 125mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg