Polenta With Mascarpone Recipes

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CREAMY MASCARPONE POLENTA



Creamy Mascarpone Polenta image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 5

8 cups water
4 teaspoons kosher salt
2 cups yellow cornmeal
1 cup mascarpone cheese
Freshly ground pepper to taste

Steps:

  • Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 711 milligrams, Sugar 2 grams

QUICK CREAMY POLENTA WITH MASCARPONE RECIPE - (4.3/5)



Quick Creamy Polenta with Mascarpone Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 9

POLENTA:
1 cup water
1 cup whole milk
1/2 cup corn meal
1 tablespoon unsalted butter
1/4 cup Parmesan cheese, grated
1 teaspoon salt
1/2 cup mascarpone (you can substitute cream cheese, or leave it out completely)
Chicken stock (optional)

Steps:

  • Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese, butter, and mascarpone and whisk until melted and combined. Taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE



John Besh's Creamy Polenta With Mascarpone Cheese image

Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.

Provided by MarraMamba

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
salt, to taste
1/2 cup organic yellow polenta (can substitute plain cornmeal)
2 tablespoons butter
1/2 cup mascarpone cheese (can substitute cream cheese)

Steps:

  • Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
  • This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
  • Assembly: Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9

POLENTA WITH MASCARPONE



Polenta with Mascarpone image

Provided by Food Network

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 teaspoons salt
1 1/3 cups coarse-grained polenta
2 tablespoons unsalted butter, melted
3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
1 cup milk, warmed
Pinch freshly grated nutmeg
Pepper Mill

Steps:

  • In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
  • Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

POLENTA WITH MASCARPONE AND PARMESAN



Polenta with Mascarpone and Parmesan image

Categories     Cheese     Dairy     Side     Bake     Vegetarian     Quick & Easy     Dinner     Parmesan     Winter     Hominy/Cornmeal/Masa     Gourmet

Yield Makes 6 (side dish) or 4 (vegetarian main dish) servings

Number Of Ingredients 4

Olive oil for greasing dish
1 (16- to 18-ounce) ready-made plain polenta roll
1/2 cup mascarpone
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
  • Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
  • Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
  • Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.

BREAKFAST POLENTA WITH FIGS AND MASCARPONE



Breakfast Polenta with Figs and Mascarpone image

Polenta is cornmeal made of ground flint corn; the texture of the grind can vary.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 6

4 cups milk, or more to taste
1 cup quick-cooking polenta
4 tablespoons unsalted butter
1/2 cup Infused Honey
4 tablespoons mascarpone cheese
4 large fresh figs, cut into wedges

Steps:

  • In a medium saucepan set over medium heat, bring milk to a boil. Whisk in polenta. Reduce heat to low; whisk occasionally until creamy, about 2 minutes. Stir in butter and more milk, if desired. Serve hot with honey, mascarpone, and figs.

POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS



Polenta With Mascarpone, Rosemary and Walnuts image

Not fancy just plain old comfort food that makes a nice vegetarian main dish when served with a baby green salad and a glass of red wine. I use homemade Mascarpone (include in this recipe) or you can buy Mascarpone, but please do *Not use plain cream cheese* This is my version of a recipe from the complete Italian Vegetarian Cookbook. The servings on this recipe are good size.

Provided by Debbwl

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons salt
2 cups cornmeal
1 cup mascarpone cheese (Recommend easy homemade listed below)
1 cup walnuts, chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, minced
10 2/3 ounces cream cheese
1/4 cup sour cream
1/4 cup heavy whipping cream

Steps:

  • Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
  • Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
  • Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
  • While the polenta is cooking, divide the mascarpone among 4 large bowls.
  • Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
  • Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
  • Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.

Nutrition Facts : Calories 848.1, Fat 66.3, SaturatedFat 25.4, Cholesterol 109.9, Sodium 1422, Carbohydrate 54, Fiber 6.5, Sugar 1.3, Protein 15.9

SOFT POLENTA WITH MASCARPONE RECIPE



Soft Polenta with Mascarpone Recipe image

Provided by Golfwidow7

Number Of Ingredients 7

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

Steps:

  • 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.

POLENTA WITH MASCARPONE AND ROASTED GARLIC



Polenta with Mascarpone and Roasted Garlic image

Categories     Food Processor     Garlic     Side     Bake     Cornmeal     Parsley     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

30 whole garlic cloves, unpeeled
2 tablespoons olive oil
5 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese or cream cheese
1/4 cup chopped parsley

Steps:

  • Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
  • Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

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