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Really Cheesy 3-Cheese Polenta Recipe

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4.3 from 77 reviews

This Really Cheesy 3-Cheese Polenta is a creamy, comforting dish that combines the rustic texture of stone ground yellow polenta with a rich blend of mascarpone, provolone, and parmesan cheeses. Simmered gently in chicken stock and heavy cream, it delivers a velvety, savory flavor that’s perfect as a side or a hearty base for your favorite toppings.

Ingredients

Liquids

  • 4 cups chicken stock (homemade is best)
  • 1 cup heavy cream

Polenta

  • 3/4 cup stone ground yellow polenta (such as Bob’s Red Mill or Anson Mills)

Cheeses

  • 8 oz mascarpone cheese (room temperature)
  • 1 cup grated provolone cheese
  • 1/2 cup grated parmesan cheese

Seasoning

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat Liquids and Start Polenta: In a 4-quart pot or Dutch oven, bring the chicken stock and heavy cream to a gentle simmer over medium heat. Whisk in the stone ground polenta to prevent lumps, then reduce the heat to medium-low to maintain a gentle simmer.
  2. Cook Polenta Slowly: Stir the polenta often as it cooks for 30-40 minutes. The polenta is done when it loses its crunchy texture and becomes creamy, similar to properly cooked rice. This slow cooking process ensures a smooth and tender base.
  3. Add Mascarpone Cheese: Stir the room temperature mascarpone cheese into the cooked polenta to incorporate its creamy texture evenly throughout the mixture.
  4. Finish with Provolone and Parmesan: Remove the pot from heat, then stir in the grated provolone and parmesan cheeses until melted and fully blended. Season to taste with kosher salt and freshly ground black pepper.
  5. Serve: Serve the cheesy polenta immediately while warm and creamy, as it will continue to thicken as it cools.
  6. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm the polenta gently on the stovetop with a splash of milk or water, stirring to restore its creamy texture.

Notes

  • Using homemade chicken stock enhances the flavor, but store-bought broth works well too.
  • Keep the heat low and stir regularly to prevent the polenta from sticking or forming lumps.
  • Room temperature mascarpone blends more smoothly, so take it out of the fridge ahead of time.
  • This dish is best enjoyed fresh; leftovers can thicken after refrigeration but can be revived with gentle reheating and liquid.
  • For a vegetarian option, substitute vegetable stock for chicken stock.

Find it online: https://recipethrive.com/really-cheesy-3-cheese-polenta-recipe/