Creamy Polenta

This is a basic recipe with tons of opportunity to tailor to your tastes and preferences: Try adding chipotle pepper for heat, bacon for saltiness, or lots of fresh herbs for a punch of flavor. You can thin out the texture by whisking in more milk, or thicken it up by melting in cheeses like Asiago and mascarpone too.

Savor each spoonful all by itself. Or, turn a weepy bowl of creamy polenta into a meal by topping it with a spice-rubbed pork tenderloin or sliced flank steak or rich marinated mushrooms.

Yield: 4 cups , Prep time: 5 minutes , Cook time: 10-15 minutes



1. Pour the chicken broth and 1 cup of milk into a sauce pot and bring to a boil over high heat.
2. In a mixing bowl combine the baking soda, cornmeal, and second cup of milk; stir together.
3. When the milk comes to a boil, add the cornmeal mixture to the pot and whisk continuously until the cornmeal begins to thicken; then, turn off the heat, cover, and let sit for 6 minutes.
4. After the cornmeal has cooled for 6 minutes, stir in the mascarpone, Asiago, and lemon juice. Season to taste with salt and serve warm.