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
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
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.
210 calories per serving
9 grams of fat
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!