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Slow Cooked Lamb Ragu served with creamy polenta
4.95 from 17 votes

Creamy Polenta with Mascarpone and Parmesan Cheese

Cook Time 35 mins
Total Time 35 mins
Course Side Dish
Cuisine Italian


  • 1 cup yellow corn grits
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • ¼ cup mascarpone cheese
  • cup shredded Parmesan cheese from Stella


  • In a large heavy sauce pan, bring water to a simmer. Add corn grits, stirring occasionally over low heat until liquid is absorbed and the polenta is softened (for about 35 minutes).
  • Remove from the heat and whisk in butter, mascarpone and parmesan cheese until well blended.
  • Season with salt to taste. Serve immediately.
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