How to make polenta that is creamy, rich, and flavorful! 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 unfamiliar 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 one 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 incredible with poached eggs, sautéed mushrooms, roasted vegetables, Italian meatballs, beef stew, braised meats, and more!
Key Ingredients
- Polenta: Think of polenta as the Italian version of grits. The grind is a little different, with polenta being a bit more coarsely ground than grits. I’ve used Bob’s Red Mill polenta in the photos.
- Onion and Garlic: I love how savory and flavorful this dish is. We cook minced onion and sliced garlic in olive oil before adding broth.
- Broth: Use whatever you love. I love chicken broth or veggie broth, but water works, too.
- Herbs: We toss in a bay leaf and some thyme sprigs, adding more flavor.
- Milk and Mascarpone: This recipe makes super creamy, rich polenta. I use whole milk and mascarpone, a creamy Italian cheese that tastes buttery and sweet. It’s like cream cheese but more delicate. Cream cheese is a good substitute.
How to Make Polenta
Our polenta recipe is quick and easy. Start with a medium saucepan over medium heat and cook onion and garlic until soft and sweet. Pour your broth (or water) into the pan, add the herbs, and season with salt and pepper.
Then, once it’s simmered for a few minutes, stir in your polenta. You want to keep stirring your polenta around the pot for a few minutes. As you stir and it cooks, it will thicken.
After a few minutes, stir in the milk and mascarpone. Once they melt into the polenta, let it stand for a few minutes before serving. And that’s it. Super easy, incredibly delicious polenta!
Perfect Polenta
- PREP
- COOK
- 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, which makes this polenta incredibly delicious.
You Will Need
1 ½ tablespoons olive oil
3/4 cup minced onion, 1 small onion
2 garlic cloves, thinly sliced
4 cups (946ml) chicken broth, veggie broth, or water
1 bay leaf
3 sprigs fresh thyme
1/2 teaspoon fine sea salt or more to taste
1/8 teaspoon fresh ground black pepper
1 ½ cups polenta (dried)
4 ounces (113g) mascarpone
1 cup (236ml) whole milk
Directions
1In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 4 minutes, stirring occasionally. You are not looking to brown the onion, just soften it.
2Add the broth, bay leaf, thyme, salt, and pepper. Cover with a lid and bring to a simmer for 3 minutes.
3Uncover, and while stirring, pour in the polenta. Continue stirring for 3 minutes as the polenta thickens.
4Stir in the mascarpone and milk, then cook another 2 to 3 minutes.
5Remove the bay leaf and thyme sprigs.
6Remove the saucepan from the heat and let stand 2 to 3 minutes before serving. If the polenta seems too thick, stir in extra broth or water a couple of tablespoons at a time until you are happy.
Adam and Joanne's Tips
- Storing: 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, polenta thickens even more. You can reheat it by whisking in more broth or water to make it creamy again.
- Polenta: We used Bob’s Red Mill. Other brands of polenta may need slightly longer cook times.
- Mascarpone: Mascarpone is rich, creamy, and slightly sweet. If you cannot find it, the best substitute is cream cheese.
- The nutrition facts provided below are estimates.
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