Creamy Mascarpone and Parsley Polenta

posted: 06/30/10
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Creamy Mascarpone and Parsley Polenta


  • 5 cups liters chicken stock
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 1 small sprig fresh thyme
  • 3 garlic cloves, peeled, smashed with the side of a large knife
  • 1 fresh bay leaf
  • 1 1/2 cups polenta (coarse corn meal)
  • 1/2 cup mascarpone cheese
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped, fresh, flat leaf parsley
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground black pepper, to taste


  1. Place the chicken stock in a medium saucepan over medium heat just until hot. Move from the heat and cover to keep warm. Meanwhile, combine the cream, milk, thyme, garlic and bay leaf in another medium saucepan and bring to a gentle simmer over medium-high heat.
  2. Strain the cream mixture into a heavy large saucepan. Slowly whisk the polenta into the hot cream mixture. Whisk in 1 cup of the warm chicken stock. Whisk the polenta over medium heat until it boils.
  3. Reduce the heat to medium-low and simmer gently, stirring often, for 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste. As the polenta cooks during this time, occasionally add the remaining chicken stock, 1 cup at a time, to help moisten the polenta when it becomes very thick. Stir in the mascarpone cheese, parmesan cheese, butter and parsley.
  4. Season to taste with nutmeg, salt and pepper.
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