I do love a good polenta, however, lots of polenta recipes call for the addition of a very pungent cheese, such as, Gorgonzola. While I have nothing against a powerful blue cheese, I feel it can detract from the main meal the polenta has been served with.

Enter mascarpone, an Italian sweet cream cheese and one of my all time favorites. For some reason, it never dawned on me to use mascarpone in polenta, it's the perfect texture to meld right in with the polenta, butter and Parmesan. This flavorful dish will sit beside the main entree without taking over. It also reheats nicely if you have any leftovers.

Soft Polenta with Mascarpone
Adapted from Food Network

6 Tablespoons unsalted butter
1/2 small onion, minced
1 clove garlic, minced
4 cups chicken stock
2 cups yellow cornmeal
1/4 cup mascarpone cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish

Melt two Tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.

Slowly whisk in the polenta (about 1 Tablespoon at a time to prevent lumps from forming). Reduce heat to low and cook, stirring frequently until the polenta is thick, about 2 minutes (adjust the consistency with water or stock, if necessary). Remove from the heat and whisk in the mascarpone, Parmesan and remaining 4 Tablespoons of butter.

Season with salt and pepper and garnish with parsley.

– Recipe courtesy of The Noble Pig