Creamy Mascarpone Polenta

By Molly O’Neill

Published February 10, 1996

Total Time
1 hour 10 minutes
Rating
4(88)
Comments
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Ingredients

Yield:Eight servings

  • 8 cups water

  • 4 teaspoons kosher salt

  • 2 cups yellow cornmeal

  • 1 cup mascarpone cheese

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

33 grams carbs; 29 milligrams cholesterol; 247 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 2 grams fiber; 710 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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4 out of 5
88 user ratings
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