Really Cheesy 3-Cheese Polenta
This quick & easy cheesy polenta recipe is ultra creamy and comes together in no time on the stovetop. It's loaded with three different cheeses and is the perfect elegant side dish that comes together in no time! This polenta recipe is perfect for serving with braised short ribs, meatballs, beef ragu, or even topped with roasted mushrooms and veggies.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Makes: 8 servings
Ingredients
- 4 cups chicken stock, homemade is best
- 1 cup heavy cream
- 3/4 cup stone ground yellow polenta, like bob’s red mill or anson mills
- 8 oz mascarpone cheese, room temperature
- 1 cup grated provolone
- 1/2 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
Instructions
- In a 4 quart pot or dutch oven, bring the chicken stock and heavy cream to a gentle simmer over medium heat. Whisk in the ground polenta and lower the heat to medium-low. Continue to stir often as the polenta cooks for 30-40 minutes, or until the polenta is cooked–it’s done when it is no longer crunchy in the same way that undercooked rice would be.
- Stir in the mascarpone, then remove the polenta from the heat. Stir in the provolone and parmesan and season to taste with salt and pepper. Serve right away.
Storage Instructions
- Leftover polenta can be stored in an airtight container in the fridge for 5 days. To reheat, warm polenta with some milk or water on the stove until it's your desired texture.
Nutrition
Serving: 0.75 cupCalories: 411kcalCarbohydrates: 19gProtein: 13gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 82mgSodium: 425mgPotassium: 209mgFiber: 0.2gSugar: 3gVitamin A: 1069IUVitamin C: 0.4mgCalcium: 243mgIron: 1mg
