White Corn Polenta

By: Mandy Tanner

White corn polenta infused with the savory, nutty bite of Grana Padano cheese melds perfectly with our  Kurobuta sweet sausage links. Serve the combination of Kurobuta sausage and comforting polenta for a special meal or anytime you need a little touch of Italian cuisine.


White Corn Polenta with Grana Padano

  • 4 cups water
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • 1 cup stone ground white polenta, or grits
  • ½ cup heavy cream
  • 2 tablespoon mascarpone
  • ½ cup finely grated Grana Padano, plus more shaved pieces for serving
  • Olive oil, for serving
  • Lemon wedges, for serving, optional

White Corn Polenta with Grana Padano

In a large pot over medium-high heat, bring 4 cups of water to a boil. Add the butter and salt, then add the polenta while whisking constantly. Cook, stirring constantly, until the mixture starts to bubble, then reduce the heat to medium-low.
Cook, stirring frequently with a whisk, until the polenta is tender and has absorbed the liquid.
Stir in the cream, and mascarpone and cook for 5 minutes, stirring constantly.
Stir in the Grana Padano, and taste for seasoning.
Remove from heat and pour the polenta onto a large platter and serve immediately.