00:02This creamy polenta combines mascarpone and parmesan for a rich, velvety texture that feels luxurious yet effortless.
00:10It transforms simple cornmeal into an elegant, crowd-pleasing dish that wows guests with minimal effort.
00:17Once you try it, you'll want to serve this cheesy masterpiece with everything.
00:21To make the polenta base, combine 2 cups of whole milk, 3 cups of water, and 1 cup of coarse ground cornmeal with 2 teaspoons of salt and a pinch of black pepper for a rich, flavorful foundation.
00:34For the cheese blend, mix 3 tablespoons of unsalted butter with half a cup each of freshly grated parmesan and room-temperature mascarpone for a smooth, creamy richness.
00:44In a large pot, combine 2 cups milk and 3 cups water over medium-high heat, bringing them to a boil.
00:50This blend creates a creamy texture without heaviness.
00:54Once boiling, reduce heat and add 1 cup polenta slowly, whisking constantly to prevent lumps, ensuring a smooth, uniform mixture.
01:02Immediately reduce heat to low and stir in 1 teaspoon salt and 1 quarter teaspoon black pepper.
01:08Switch to a wooden spoon for better control during the long simmer.
01:12Simmer for 30 minutes, stirring every 5 to 7 minutes.
01:16If the polenta thickens, add warm water 1 quarter cup at a time.
01:21Remove the pot from the heat and immediately stir in 3 tablespoons of butter, 1 half cup parmesan, and 1 half cup mascarpone.
01:28Blend until smooth for a glossy, luxurious texture.
01:32Serve hot.
01:33If thickened, whisk in warm milk to restore creaminess.
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