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Giada De Laurentiis Cheesy Polenta

Giada De Laurentiis Cheesy Polenta - recipe card
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Creamy, buttery polenta enriched with Parmesan and mascarpone for a rich, velvety texture. This classic Italian side dish pairs perfectly with braised meats or roasted vegetables.

Ingredients

Scale
  • 4 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup coarse-ground yellow cornmeal (polenta)
  • 2 tablespoons unsalted butter
  • 1/2 cup mascarpone cheese
  • 3/4 cup grated Parmesan cheese (about 2 ounces)
  • Freshly ground black pepper, to taste

Instructions

  1. In a large, heavy-bottomed Dutch oven or saucepan, combine 4 cups whole milk, 2 cups water, and 1 1/2 teaspoons kosher salt. Bring the mixture to a boil over medium-high heat, whisking occasionally to prevent the milk from scorching on the bottom.
  2. Once the liquid comes to a full boil, reduce the heat to medium-low so it maintains a gentle simmer. Pour in 1 cup of coarse-ground polenta in a slow, steady stream, whisking constantly to avoid lumps. Continue whisking for about 1 minute until the polenta is fully incorporated and the mixture begins to thicken.
  3. Switch to a wooden spoon and stir the polenta frequently, scraping the bottom and corners of the pot to prevent sticking. Cook over low heat, stirring every 2 to 3 minutes, until the polenta is tender and pulls away from the sides of the pot, about 35 to 40 minutes. The polenta should be thick and creamy, not stiff; if it becomes too thick, add a splash of warm water or milk to loosen it.
  4. When the polenta is fully cooked and has a porridge-like consistency, remove the pot from the heat. Add 2 tablespoons unsalted butter and stir until completely melted and incorporated, about 1 minute.
  5. Add 1/2 cup mascarpone cheese and stir gently until the cheese is melted and the polenta is smooth and glossy, about 30 seconds. Avoid over-stirring, which can make the polenta gummy.
  6. Fold in 3/4 cup grated Parmesan cheese, stirring until just combined. Taste and adjust seasoning with freshly ground black pepper and additional salt if needed. Serve immediately, as polenta will continue to thicken as it cools. For individual servings, spoon polenta onto plates and top with additional Parmesan or a drizzle of olive oil if desired.

Notes

Storage: Leftover polenta can be refrigerated in an airtight container for up to 3 days. To reheat, slice the chilled polenta into pieces and pan-fry in butter over medium heat until golden and heated through, about 3-4 minutes per side. For a creamy reheat, place polenta in a saucepan with a splash of milk or water, cover, and warm over low heat, stirring occasionally. Polenta can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Keywords: cheesy polenta, creamy polenta, Giada De Laurentiis, Italian side dish, Parmesan polenta, mascarpone polenta, stovetop polenta, cornmeal recipe, easy polenta, comfort food side

Find it online: https://giadacooks.com/giada-de-laurentiis-cheesy-polenta/