Michael Symon's Soft Polenta with Mascarpone

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Michael made on the Today show and I have already blogged the fabulous ricotta meatballs that we topped this with. See prior post for that. This was good but I did end up adding more mascarpone and chicken broth so it would be softer.

  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, divided
  • 4 cups chicken stock or water
  • 2 cups course polenta (not quick cooking)
  • 1/4 cup mascarpone
  • 1/4 cup grated Parmesan cheese, plus more for serving
1. In a 4-quart saucepan add 4 tablespoons butter and the stock and bring to a simmer. Season with salt and pepper.

2. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, or until the polenta is hydrated, stirring frequently.

3. Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve with a drizzle of olive oil over the top and more Parmesan if desired.

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