Mascarpone Polenta
Makes 8 servings
  • 1 (32-ounce) carton low-sodium chicken broth
  • 4 tablespoons unsalted butter, divided
  • 1¼ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup white polenta
  • ½ cup mascarpone cheese
  • ¼ cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • Garnish: chopped fresh thyme, shredded Parmesan cheese
  1. In a medium Dutch oven, bring broth, 2 tablespoons butter, salt, and pepper to a boil over high heat. Slowly whisk in polenta. Reduce heat to medium-low; cover and cook, whisking occasionally, until tender, about 15 minutes.
  2. Remove from heat; stir in mascarpone, Parmesan, thyme, and remaining 2 tablespoons butter until smooth. Garnish with thyme and Parmesan, if desired.
Kitchen Tip: It is very important to slowly whisk in the polenta to prevent lumps.
Recipe by Southern Lady Magazine at