Recipe courtesy of Michael Symon
Total:
2 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons butter
  • 1/2 cups minced onion
  • 1 clove minced garlic
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 2 cups polenta (recommended: Anson Mills)
  • 4 ounces mascarpone
  • 1/4 cup grated Parmesan
  • 4 tablespoons butter
  • Salt

Directions

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.

IDEAS YOU'LL LOVE

Soft Pretzels

Recipe courtesy of Zoe Francois|Jeff Hertzberg

Soft Polenta

Recipe courtesy of Michael Chiarello

Soft Parmigiano Polenta

Soft Parmesan Polenta

Soft Fontina Polenta

Recipe courtesy of Michael Chiarello

Lamb Squazetto with Soft Polenta

Recipe courtesy of Mario Batali

Soft Polenta with Lemon, Thyme and Carrots

Recipe courtesy of Mario Batali

Chicken Scarpiello with Soft Parmigiano Polenta

Soft Polenta with Poppy and Rubiola

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here