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Polenta with Roasted Stone Fruit, Mascarpone and Rosemary

Polenta with Roasted Stone Fruit, Mascarpone and Rosemary

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    20 minutes active

Cooking polenta in the oven is hands off-easy, freeing you to prep a sweet and savory fruit topping. We really love juicy, ripe stone fruit—peaches, nectarines, plums, cherries or a combination. And when fresh figs are available, they’re excellent in place of the stone fruit. This is a perfect dish for breakfast or brunch.

Ingredients
  • 1

    cup coarse stoneground yellow cornmeal

  • Kosher salt and ground black pepper

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 1½

    pounds peaches OR nectarines OR cherries OR plums OR a combination, halved, pitted and cut into 1-inch wedges

  • 1

    tablespoon extra-virgin olive oil

  • 1

    teaspoon white sugar

  • ½

    cup mascarpone cheese OR whole-milk ricotta cheese

  • 1

    tablespoon fresh rosemary, finely chopped

Step 1

Heat the oven to 375°F with a rack in the lower-middle position. In a small Dutch oven or medium oven-safe saucepan (about 3-quart capacity), whisk together the cornmeal, 1½ teaspoons salt and 5½ cups water. Bring to a gentle simmer over medium-high, stirring often, then place uncovered in the oven and cook for 1 hour.

Step 2

Remove the pot from the oven. Add the butter and whisk until smooth, then return the pot, uncovered, to the oven; cook until the granules are tender and the polenta is thick and creamy, another 10 to 30 minutes. Remove from the oven, whisk until smooth and let stand for 5 to 10 minutes.

Step 3

While the polenta rests, heat the broiler with a rack about 6 inches from the element. On a broiler-safe rimmed baking sheet, toss together the fruit, oil, sugar and a pinch of salt, then distribute in an even layer. Broil until the fruit begins to char and soften, 4 to 6 minutes.

Step 4

Taste the polenta and season with salt and pepper. Whisk in additional water, if needed, to thin. Serve the polenta topped with the mascarpone, fruit, rosemary and additional black pepper.

Step 5

Optional garnish: Honey OR red pepper flakes OR shaved Parmesan cheese OR a combination