Our Recipes, re-invented from cooking shows
Creamy Parmesan Polenta
Prep. Time:
Baking Time:
Total Time:
25 mins
30 mins
Serves:
Serves 4 - 6
We've created a luxurious polenta recipe that combines the richness of mascarpone with the sharp, nutty flavor of Parmesan. The key to this dish is the slow cooking method and the layering of dairy richness - first with milk and stock, then butter, followed by the creamy mascarpone, and finally the aged Parmesan for depth.
We saw this polenta served with Chili-spiced Chicken Leg on Season 15 of MasterChef ™ but this would also make an incredible side dish for hearty Italian mains, or could even stand alone as a comforting first course. The mascarpone adds a silky smoothness that elevates it beyond typical polenta, while the Parmesan provides that essential umami punch.
Ingredients
1 cup regular ground polenta (not instant)
1 tspn black garlic powder
4 cups whole milk
1 cup chicken or vegetable stock
1 teaspoon salt
3 tablespoons butter
½ cup mascarpone cheese, at room temperature
¾ cup freshly grated Parmigiano-Reggiano, plus extra for serving
¼ teaspoon white pepper
2 tablespoons heavy cream (optional, for extra richness)
Fresh chives, finely chopped (for garnish)
Instructions
BASE POLENTA (25 minutes)
Prepare liquid: In a heavy-bottomed saucepan, combine milk and stock. Heat over medium heat until just beginning to simmer (small bubbles around edges).
Add polenta and garlic powder: Reduce heat to medium-low. While whisking constantly, slowly pour the polenta in a thin, steady stream to prevent lumps. Continue whisking for 2-3 minutes.
Cook slowly: Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20-25 minutes. The polenta should be creamy but not runny, and no longer taste gritty. Add more warm milk or stock if it becomes too thick.
CHEESE (5 minutes)
Season: Stir in salt and white pepper to taste.
Add butter: Remove from heat and stir in butter until melted and incorporated.
Fold in mascarpone: Add mascarpone in spoonfuls, gently folding until completely smooth and creamy.
Add Parmesan: Stir in the grated Parmesan until melted and well combined.
Final touch: If desired, stir in heavy cream for extra silkiness.
ASSEMBLY
Plate immediately: Serve in warmed bowls, topped with additional grated Parmesan and a sprinkle of fresh chives.
CHEF'S TIPS
Consistency: The polenta should coat a spoon but still flow when stirred.
Temperature: Keep mascarpone at room temperature to prevent curdling.
Stirring: Frequent stirring prevents sticking and ensures creaminess.
Cheese quality: Use freshly grated Parmigiano-Reggiano for best flavor.
Serving: Polenta thickens as it cools, so serve immediately.
SERVING SUGGESTIONS
Perfect alongside braised short ribs or osso buco.
Excellent base for roasted mushrooms or vegetables.
Can be topped with a poached egg for a luxurious breakfast.
Wonderful with grilled Italian sausages.
MAKE AHEAD
Can be made up to 2 hours ahead and kept warm in a double boiler.
Thin with warm milk when reheating.
The mascarpone and Parmesan should be added just before serving for best texture.
