mascarpone polenta.

So in my never-ending quest to find uses for every last ounce of food in our pantry and fridge, from essentials to extras, last week I experimented with mascarpone cheese.  I had bought it for a tiramisu, then spread it on this pear, bacon and gorgonzola flatbread/pizza to create a sweet and creamy white layer instead of a traditional red pizza sauce.  So I added it to polenta along with some fresh herbs and it made for a smooth and more subtle version of my standard go-to asiago polenta recipe.  I’m inclined to think this polenta would pair well with a very flavorful stew or hearty meat dish, something with a little kick.

From start to finish this recipe took about 10 minutes to make.  It was that simple.  Just a whisk and a pot and you’re in business – minimal cleanup!

And if you’re looking for other uses for mascarpone, may I suggest the following:

• Spread on toast and top with fruit preserves
• Mix in a little brown sugar and serve as a dip for berries
• Toss in a pasta dish for a little creaminess
• Whip it into squash
• Spread on a toasted baguette and top with sun dried tomatoes
• Use it instead of cream cheese in cheesecake
• Scramble it into eggs

Mascarpone Polenta

(serves 4)

What You’ll Need:

3 cups chicken stock

1 cup cornmeal or polenta

2 tablespoons butter

2 tablespoons chopped fresh herbs (I used sage and italian parsley, basil would be great too)

3 tablespoons mascarpone cheese

salt and pepper

Instructions:

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

210 calories per serving

9 grams of fat

25 carbs

7 grams protein

2 grams of fiber

Did you give it a try?  Leave me a comment below or over to Facebook and let me know what you think!