Ingredients
Liquid Base
- 4 cups chicken stock (homemade recommended)
- 1 cup heavy cream
Main Ingredients
- 3/4 cup stone ground yellow polenta (such as Bob’s Red Mill or Anson Mills)
- 8 oz mascarpone cheese, room temperature
- 1 cup grated provolone cheese
- 1/2 cup grated parmesan cheese
Seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Simmer the base: In a 4-quart pot or Dutch oven, combine the chicken stock and heavy cream. Bring this mixture to a gentle simmer over medium heat, creating a flavorful and creamy cooking liquid for the polenta.
- Cook the polenta: Gradually whisk in the stone-ground polenta into the simmering liquid, then reduce the heat to medium-low. Stir the polenta frequently for 30 to 40 minutes, cooking until it loses its raw crunchiness and reaches a smooth, creamy consistency similar to perfectly cooked rice.
- Add mascarpone and cheese: Once the polenta is fully cooked, stir in the room-temperature mascarpone cheese until it melts and integrates smoothly. Remove the pot from heat, then fold in the grated provolone and parmesan cheeses. Season generously with kosher salt and freshly ground black pepper to taste.
- Serve immediately: Serve the polenta right away while hot and creamy for the best texture and flavor experience.
- Storage: Store leftover polenta in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently over low heat on the stove with a splash of milk or water to return it to a creamy texture.
Notes
- Using stone-ground polenta is key to achieving a creamy, textured dish rather than instant polenta which may be less rich.
- Homemade chicken stock intensifies flavor but store-bought works fine.
- Constant stirring prevents lumps and ensures smooth curry.
- Room temperature mascarpone blends better without cooling the polenta too much.
- Reheat gently to avoid drying out; add liquid as needed.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
