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.

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