The Best Creamy 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
¾ cup minced onion, 1 small onion
2 garlic cloves, thinly sliced
4 cups chicken broth, veggie broth, or water (946ml)
1 bay leaf
3 sprigs fresh thyme
½ teaspoon fine sea salt or more to taste
⅛ teaspoon fresh ground black pepper
1 ½ cups dried polenta (245g)
4 ounces mascarpone (113g)
1 cup whole milk (236ml)
Directions
1Cook onion and garlic: In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and sweet, 3 to 4 minutes.
2Add broth and spices: Pour in the broth, then add the bay leaf, thyme, salt, and pepper. Cover with a lid and bring to a simmer. Simmer for 3 minutes.
3Stir in the polenta: Uncover the saucepan and slowly pour in the polenta, stirring continuously. Continue stirring for 3 minutes as it begins to thicken.
4Add the milk and cheese: Add the mascarpone and milk and stir them into the polenta. Cook for another 2 to 3 minutes, until smooth and creamy.
5To finish: Remove the bay leaf and thyme sprigs. Take the pan off the heat and let the polenta rest for 2 to 3 minutes before serving. If it thickens too much, stir in a splash of broth or water until it reaches your desired consistency.
Adam and Joanne's Tips
- Storing: Allow 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, it will thicken 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 may need slightly longer cook times.
- Mascarpone: Mascarpone is rich, creamy, and slightly sweet. If you cannot find it, substitute cream cheese.
- The nutrition facts provided below are estimates.