If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency and rich flavor.
4 cups 1% low-fat milk
1 cup water
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups instant dry polenta
1/3 cup (about 2 1/2 ounces) mascarpone cheese
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
How to Make It
Combine the first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil; gradually add polenta, stirring constantly with a whisk. Cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in cheeses. Serve immediately.
This was delicious! I used nonfat milk instead of 1% and it came out just fine. I used the polenta as a base, and put sauteed vegetables and sweet pepper and onion tomato sauce on top. I served it with a mixed green salad and bread. Great meal!
I tried this because I had some leftover mascarpone to use up. This dish was very tasty and super easy. I topped it with shrimp in spicy stewed tomato sauce with blanched green beans on the side. If you like soft polenta, there's no reason you wouldn't LOVE this.