Recipe courtesy of David Rosengarten

Polenta with Mascarpone

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  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 8 servings.
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Ingredients

2 teaspoons salt

1 1/3 cups coarse-grained polenta

2 tablespoons unsalted butter, melted

3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired

1 cup milk, warmed

Pinch freshly grated nutmeg

Pepper Mill

Directions

  1. In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
  2. Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.