How to make creamy, rich, and flavorful polenta! We’re sharing Chef Richard’s favorite polenta recipe made with broth, milk, and his secret ingredient: mascarpone cheese. Trust me, this recipe is the best I’ve tried.
Polenta is a classic dish made from ground corn that originated in Northern Italy. My family loves it! If you’re not familiar with polenta, it has a texture similar to creamy porridge or grits.
I highly recommend Richard’s creamy polenta! It’s amazing! This recipe is the best I’ve tried so far, and it’s perfect as a side dish. My family loves it, and I know yours will too. It’s amazing with scrambled eggs, sautéed mushrooms, roasted vegetables, Italian meatballs, beef stew, cured meats, and more!
Key Ingredients
- Polenta: Think of polenta as the Italian version of grits. Grinding is a little different, and polenta is much lower than grits. I used Bob’s Red Mill polenta in the photos.
- Onion and Garlic: I love how sweet and savory this dish is. We cook sliced onions and sliced garlic in olive oil before adding the broth.
- Broth: Use whatever you like. I like chicken broth or veggie broth, but water works, too.
- Remedies: We throw a bay leaf and sprigs of thyme, which adds more flavor.
- Milk and Mascarpone: This recipe makes a very creamy, rich polenta. I use whole milk and mascarpone, a creamy Italian cheese that is buttery and sweet. It’s like cream cheese but softer. Cream cheese makes a good substitute.
How to make Polenta
Our polenta recipe is quick and easy. Start with a medium pan over medium heat and cook the onion and garlic until soft and delicious. Pour your broth (or water) into the pan, add the herbs, and season with salt and pepper.
Then, once it’s been simmering for a few minutes, stir in your polenta. You want to keep stirring your polenta in the pot for a few minutes. As you stir and cook, it will thicken.
After a few minutes, mix the milk and mascarpone. If they melt in the polenta, let them sit for a few minutes before serving. And that’s it. Super easy, incredibly delicious polenta!
Perfect Polenta
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PREP
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COOK
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TOTAL
Chef Richard’s favorite polenta recipe is made with broth, milk, and his secret ingredient: mascarpone cheese. Trust me, this recipe is the best I’ve tried. Mascarpone is super creamy and rich, making this polenta incredibly delicious.
6 Services
You will need it
1 ½ tablespoons of olive oil
3/4 cup minced onion, 1 small onion
2 cloves of garlic, finely chopped
4 cups (946ml) chicken broth, vegetable broth, or water
1 bay leaf
3 sprigs fresh thyme
1/2 teaspoon fine sea salt or more to taste
1/8 teaspoon fresh black pepper
1 ½ cups polenta (dried)
4 ounces (113g) mascarpone
1 cup (236ml) whole milk
Directions
1In a medium pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 4 minutes, stirring occasionally. Do not brown the onion, just soften it.
2Add broth, bay leaf, thyme, salt and pepper. Cover with a lid and bring to a boil for 3 minutes.
3Uncover, and while stirring, pour in the polenta. Continue stirring for 3 minutes as the polenta thickens.
4Add the mascarpone and milk, and cook for another 2 to 3 minutes.
5Remove the bay leaf and thyme sprigs.
6Remove the pan from the heat and let stand for 2 to 3 minutes before serving. If the polenta seems too thick, add more broth or pour in a few tablespoons at a time until you’re happy.
Tips from Adam and Joanne
- To save: Allow the polenta to cool slightly, transfer to an airtight container, and refrigerate for up to 5 days. You can also freeze for up to 3 months. As it sits, the polenta thickens even more. You can reheat it by adding more broth or water to make it creamy again.
- Polenta: We used Bob’s Red Mill. Some types of polenta may require slightly longer cooking times.
- Mascarpone: Mascarpone is rich, creamy, and slightly sweet. If you can’t find it, the best place to add cream cheese.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/6 of the recipe
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Calories
257
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Perfect Oils
14.1g
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Saturated Fats
7.2g
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Cholesterol
27.7 mg
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Sodium
239.5mg
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Carbohydrate
28.5g
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Dietary fiber
2.7g
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Total Sugar
4g
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Proteins
4.8g
