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Mascarpone Polenta
Serves 4
5 mins prep
45 mins cook
50 mins total
This mascarpone polenta is rich and nourishing with subtle notes of sweet corn, creamy mascarpone cheese, and hints of black pepper. It's delicious enough to serve for date night yet simple enough to enjoy when you're craving comfort food after a long day at work.
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Set a rack in the middle of the oven. Preheat the oven to [wprm-temperature value="350" unit="F"] or [wprm-temperature value="177" unit="C"].
In a heavy oven-safe dutch oven, combine [wprm-ingredient text="1 cup medium grind yellow cornmeal" uid="0"], [wprm-ingredient text="3 to 3 1/2 cups water" uid="1"] (3 1/2 for a softer, looser finish), [wprm-ingredient text="1 1/2 cups milk" uid="2"], [wprm-ingredient text="1 teaspoon kosher salt" uid="3"], and a generous pinch of [wprm-ingredient text="Black pepper" uid="4"] in a pot. Whisk for a few seconds until cornmeal is incorporated into the liquids. Top with 1 tablespoon butter.
Place the pot in the oven and bake for 30 minutes, covered.
Carefully remove the cover and stir the polenta with a wooden spoon.
Bake the polenta, covered, for an additional 15 minutes, then check for doneness. When done, the polenta should have absorbed all of the water and have a creamy consistency. The grains should feel tender without being gritty.
If the polenta still tastes gritty and/or not all of the water has been absorbed, continue baking until cooked through, checking every 5 to 10 minutes. It may take an additional 30 minutes, depending on the type of polenta you have.
If the polenta is cooked through but feels too thick, you can thin it out with water to your desired consistency.
Once the polenta is cooked through, remove from the oven. Immediately whisk in the [wprm-ingredient text="1/2 cup mascarpone cheese" uid="6"], [wprm-ingredient text="1/2 cup finely grated parmigiano-reggiano cheese" uid="7"], and remaining tablespoon of butter. Stir until the mascarpone is fully melted.
Season with salt and pepper and serve immediately.