Soft Polenta with Mascarpone

By Golfwidow7

Michael Symon's
Technique tip: Slowly stream the polenta into the stock while whisking constantly to avoid lumps. Don't pour it in all at once.

Swap option: You can also cool down the polenta, cut it in to cakes then pan fry it on both sides for crispy polenta cakes.

Ingredients

• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter, divided
• 4 cups chicken stock or water
• 2 cups course polenta (not quick cooking)
• 1/4 cup mascarpone
• 1/4 cup grated Parmesan cheese, plus more for serving

Preparation

Step 1

1. In a 4-quart saucepan add 4 tablespoons butter and the stock and bring to a simmer. Season with salt and pepper.

2. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, or until the polenta is hydrated, stirring frequently.

3. Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve with a drizzle of olive oil over the top and more Parmesan if desired.