Perfect Polenta
- PREP 10min
- COOK 15min
- TOTAL 25min
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
In 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.
Add the broth, bay leaf, thyme, salt, and pepper. Cover with a lid and bring to a simmer for 3 minutes.
Uncover, and while stirring, pour in the polenta. Continue stirring for 3 minutes as the polenta thickens.
Stir in the mascarpone and milk, then cook another 2 to 3 minutes.
Remove the bay leaf and thyme sprigs.
Remove 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.