• 1serving
  • 535calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 cups boiling chicken stock

  3. 1/2 stick butter

  4. 1 1/2 cups coarse corn meal

  5. 1/4 cup mascarpone cheese

  6. 2 tablespoons chopped roasted garlic -- roasted in a basil

  7. -- oil

  8. salt and pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Boil in deep heavy stock pot the boiling chicken broth and butter. Add very slowly stirring the whole time with a wooden spoon. the coarse corn meal. Slowly stirring... Slowly stirring...turn page and keep stirring and about 20 minutes later when perfectly creamy and getting stiff add: the mascarpone cheese and chopped roasted garlic. Stir until creamy and smooth consistency is achieved. Serve immediately or pour into a well buttered glass dish to let set and cool. Later this pan polenta can be cut into squares for other uses like grilling or a pan roasting.


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