Ricotta & Mascarpone


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.



2 cups Whole milk
2 ¼ cups Chicken broth
1 cup Instant polenta
½ cup Galbani Pecorino Romano, grated
1 cup Galbani Mascarpone
2 tbs. Butter
2 tbs. Olive oil
2 lbs. Assorted gourmet mushrooms, thinly sliced
2 Shallots, minced
1 tbs. Truffle oil
⅓ cup Parsley, finely chopped
½ cup Galbani Parmesan, grated
  Kosher salt & freshly ground black pepper to taste



  1. In medium saucepan, add milk and 2 cups chicken broth. Bring to a boil.

  2. Gradually add polenta, whisking constantly to prevent lumps from forming.

  3. Reduce heat and cook until polenta is very thick.

  4. Remove from heat and add Pecorino Romano.

  5. Whisk in ½ cup of Mascarpone.

  6. Season with salt and pepper.

  7. Mushroom mixture: Melt butter and olive oil in sauté pan. Add mushrooms and sauté until browned. Add shallots, sauté another minute, and season with salt and pepper. Add ¼ cup of chicken broth and heat for 2 minutes. Stir in remaining Mascarpone, truffle oil, and parsley.

  8. Arrange polenta on a platter, top with mushroom mixture, sprinkle with Parmesan, and serve.


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