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Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cups minced onion

  3. 1 clove minced garlic

  4. 2 cups chicken stock

  5. 2 cups heavy cream

  6. 2 cups polenta (recommended: Anson Mills)

  7. 4 ounces mascarpone

  8. 1/4 cup grated Parmesan

  9. 4 tablespoons butter Salt

Instructions Jump to Ingredients ↑

  1. In a 4-quart saucepan , heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic . Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly. Remove from heat and whisk in cheese and butter, and season with salt and serve.

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