Gordon Ramsay Italian Polenta

This rich, creamy Gordon Ramsay Italian Polenta is made with coarse cornmeal, parmesan cheese, and mascarpone, ready in 40 minutes. The golden mixture thickens gently on the stove into a beautifully velvety porridge. I always make this when I need a comforting base for hearty stews.

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Why This Classic Works

Polenta can easily become a stiff, bland block if you rush the cooking process. I learned the hard way that using just water leaves it tasting incredibly flat.

Gordon’s method incorporates rich chicken stock and a generous spoonful of mascarpone at the end. The extra fat transforms the texture into something luxurious and silky.

Gordon Ramsay Italian Polenta Ingredients

• 1 cup coarse polenta
• 4 cups chicken stock
• 1/2 cup grated parmesan cheese
• 2 tbsp mascarpone cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil (for serving)

How To Make Gordon Ramsay Italian Polenta

1. Boil the Liquid: Pour the chicken stock into a large, heavy-bottomed saucepan and bring it to a rolling boil over medium-high heat.
2. Whisk in the Polenta: Slowly pour the coarse polenta into the boiling stock in a steady stream while whisking continuously to prevent any lumps from forming.
3. Simmer and Stir: Reduce the heat to low, cover, and let it simmer gently for 30 minutes, stirring every 5 minutes so the bottom doesn’t catch.
4. Add the Cheese: Remove the pan from the heat and vigorously fold in the grated parmesan, mascarpone, salt, and pepper until the polenta is smooth and glossy.

Recipe Tips

• Use coarse polenta: Instant polenta lacks the deep corn flavor and rustic texture required for a traditional finish.
• Whisk constantly at first: Adding the grains too fast will create stubborn lumps that won’t cook out.
• Keep the heat low: A violent boil will cause the thick mixture to sputter and burn the bottom of the pan.

What To Serve With Italian Polenta

This creamy base pairs beautifully with slow-braised short ribs or rich tomato-based meatballs. A simple side of garlic-roasted wild mushrooms also cuts through the richness perfectly.

How To Store

Keep leftover polenta in an airtight container in the fridge for up to three days. It will set solid, so you can either slice and pan-fry it or reheat it gently with a splash of milk.

FAQs

Can I use water instead of stock?

You can use water, but you will sacrifice a significant amount of flavor. I recommend adding a pinch of extra salt if skipping the stock.

Why did my polenta get lumpy?

Lumps form when the grains are poured in too quickly or not whisked immediately. Always pour in a slow, steady stream.

Can I substitute the mascarpone?

Yes, an equal amount of unsalted butter or heavy cream will work well. It still provides the necessary fat for a creamy finish.

Nutrition

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 650mg
• Total Carbohydrate: 30g
• Protein: 8g