- 4 cups whole milk
- 2 cups chicken stock or canned low-sodium chicken broth
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons salt
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon ground mace
- 1 3/4 cups stone-ground polenta (coarse cornmeal)
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup mascarpone or cream cheese
- Combine the milk, chicken stock, butter, salt, white pepper, and mace in a large saucepan, and bring to a boil over high heat. Whisk in the polenta and stir continuously until the mixture begins to thicken. Then reduce the heat to medium-low and cook, stirring frequently, for 30 minutes, or until the polenta is creamy and tender.
- Add the Parmesan and the mascarpone, and stir to blend. Remove from the heat and stir for 3 minutes to cool the polenta.
- Serve immediately or keep warm until ready to use. (Leftover polenta is easily reheated in a small saucepan with a little water or milk to soften it.)