Mascarpone Polenta

Richard Arbaugh

South Hills Market and Café, Charleston, WV


4 cups water
4 tablespoons unsalted butter
1 1/2 cups yellow cornmeal
3/4 cup mascarpone cheese
Salt to taste
2 tablespoons clarified butter


Bring 4 cups of water to a simmer, add the butter, and let it dissolve. Slowly add the cornmeal, stirring continuously with a wooden spoon until fully incorporated. Adjust the heat to low and stir in the mascarpone until smooth. Add salt to taste. 

After 12 minutes, remove the polenta from the heat and pour it into a standard-size loaf pan lined with plastic wrap. Chill until set, about 4 hours. 

Remove the polenta from the loaf pan. Cut the polenta into your desired thickness. In a sauté pan over medium-high heat, melt the clarified butter, and sear the cut polenta on both sides until golden brown, about 2 minutes per side.


Serves 4