Creamy Polenta with Mascarpone

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Polenta is one of my favorite foods—it’s Italy’s version of cornmeal mush. Like risotto, it requires some attention during its slow cooking, but these are moments I enjoy for quiet contemplation. As I’ve mentioned elsewhere in these pages, the Union Square Cafe in New York City, with its gifted chef/co-owner Michael Romano and innovative co-owner Danny Meyer, is one of my favorite spots for a leisurely, chatty lunch. When this dish first appeared on their menu, I couldn’t get enough of it. I borrow this recipe from their excellent cookbook, The Union Square Cookbook