Mascarpone Polenta

By Shannon O'Donnell

With some mascarpone cheese left from the previous cheesecake recipe, I HAD to make a batch of my favorite polenta.  It’s creamy and flavorful and seems to be fail-proof…it’s the only polenta I make.  LOVE!

·         3.5 to 4 cups chicken stock (I use ‘Better Than Bouillon’ to make the broth)
·        ½ stick (4 T) butter
·        1 ½ cups polenta (coarse corn meal)
·        ½ cup mascarpone cheese
·        2 T minced or chopped garlic (I buy the jarred/preserved Christopher Ranch version to save time)
·        2 T olive oil
·        ½ teaspoon (or more if you like heat) red pepper chili flakes
1.       Add broth and butter to a large stock pot and bring to a boil.  Slowly stir in the corn meal and lower heat to at least medium, if not lower.  The polenta will boil up and ‘pop up’ in spatters once you add it, so be careful to keep it low enough that you don’t get burned!  Stir polenta every minute or so, for about 5 to 8 minutes.
2.      In the meantime, pour 2 T olive oil into a 9x13” casserole dish…I use a glass pyrex one.  Make sure oil completely covers bottom of the dish.  Evenly sprinkle chili flakes over the oil.  Preheat broiler.
3.       When it’s getting creamy and stiff, add in the mascarpone cheese and garlic, stirring well.  Remove from heat.
4.      Pour the hot polenta mixture over the oiled casserole dish and spread into an even layer.
5.      Put in the oven under the broiler a minute or two to brown top…watch carefully so it doesn’t burn!
6.      Remove from heat…you can serve hot (it will kind of mound on the plate) or let cool and cut into squares.
Wonderful served under roasted salmon!  Serves 8-10.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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