Soft Polenta with Mascarpone

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I had this at Valentine's day at his Lolita restaurant. IT was SOOOOOO good. So I had to see if it was posted. And I make it and loved it. It cooked quickly and I served it with a plum sherry pork chop. I even kept it warm in a small crockpot with just a bit more liquid.

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While visiting Cleveland last week, we visited a winery near Canton, OH . . .They served mouth watering soft polenta with mascarpone . . .so my search began . . .and I found this one, which is even better than theirs. While cooking (and I used chicken broth, I did have to continue to add broth to keep the consistancy. It was not only delectable but pretty too . . .nice and glossy. My Italian husband kept "sampling" it . . .there was none left at the end of the meal! We can hardly wait to have it aain!

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i used vegetable stock and did have to add about an extra 2 cups. it only took about 1 hr to cook, i added some stir-fried mushrooms at the end. It was amazing and i make this frequently now.

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I made this expecting your run-of-the-mill polenta side dish, but it was surprisingly delicious. I had to add an extra 3/4 cup water halfway through otherwise it would've been super thick and not quite done. Mascarpone can be a bit on the pricey side, but I think it's what really made this dish unique and I wouldn't recommend leaving it out or trying to substitute it. This will definitely be my go-to polenta recipe.