Side Dish: United States – Creamy Mascarpone Polenta with Charred Scallions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) coarse-ground polenta (not instant)
4 cups (960 ml) low-sodium chicken broth (or water)
1 cup (240 ml) whole milk
1 tsp (5 ml) kosher salt, plus more to taste
2 tbsp (30 ml) extra-virgin olive oil, divided
1 / 3 cup (80 ml) mascarpone cheese
1 / 2 cup (50 g) finely grated Parmigiano-Reggiano
1 bunch scallions, trimmed
Freshly ground black pepper to taste
1 tsp (5 ml) finely grated lemon zest (optional)

Show original ingredient measurements

1 cup (240 ml) coarse-ground polenta (not instant)
4 cups (960 ml) low-sodium chicken broth (or water)
1 cup (240 ml) whole milk
1 tsp kosher salt, plus more to taste
2 tbsp (30 ml) extra-virgin olive oil, divided
1 / 3 cup (80 ml) mascarpone cheese
1 / 2 cup (50 g) finely grated Parmigiano-Reggiano
1 bunch scallions, trimmed
Freshly ground black pepper to taste
1 tsp finely grated lemon zest (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Char the scallions: Toss the scallions with 1 teaspoon (5 ml) olive oil and a pinch of salt. Sear in a hot skillet or under the broiler, turning, until lightly charred and tender, 3–5 minutes. Roughly chop and set aside.
Start the polenta: In a medium saucepan, bring the broth and milk to a gentle simmer with 1 teaspoon (5 ml) salt. While whisking, slowly rain in the polenta to prevent lumps.
Cook low and slow: Reduce heat to low and cook, stirring often with a wooden spoon, until thick, creamy, and the grains are tender, 25–35 minutes. If it thickens too quickly, whisk in hot water or broth a splash at a time to maintain a creamy flow.
Finish: Stir in 1 tablespoon (15 ml) olive oil, mascarpone, and Parmigiano-Reggiano until glossy. Season with black pepper and additional salt as needed. Fold in most of the chopped charred scallions and the lemon zest (if using).
Serve: Spoon into warm bowls, drizzle with the remaining 1 tablespoon (15 ml) olive oil, and scatter the reserved scallions on top. Keep warm; thin with a splash of hot liquid if it firms up before serving.

Char the scallions: Toss the scallions with 1 teaspoon olive oil and a pinch of salt. Sear in a hot skillet or under the broiler, turning, until lightly charred and tender, 3–5 minutes. Roughly chop and set aside.
Start the polenta: In a medium saucepan, bring the broth and milk to a gentle simmer with 1 teaspoon salt. While whisking, slowly rain in the polenta to prevent lumps.
Cook low and slow: Reduce heat to low and cook, stirring often with a wooden spoon, until thick, creamy, and the grains are tender, 25–35 minutes. If it thickens too quickly, whisk in hot water or broth a splash at a time to maintain a creamy flow.
Finish: Stir in 1 tablespoon olive oil, mascarpone, and Parmigiano-Reggiano until glossy. Season with black pepper and additional salt as needed. Fold in most of the chopped charred scallions and the lemon zest (if using).
Serve: Spoon into warm bowls, drizzle with the remaining 1 tablespoon olive oil, and scatter the reserved scallions on top. Keep warm; thin with a splash of hot liquid if it firms up before serving.