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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.31 Kcal (2011 kJ)
Calories from fat	323.17 Kcal
		% Daily Value*
Total Fat	35.91g	55%
Cholesterol	108.6mg	36%
Sodium	261.63mg	11%
Potassium	196.14mg	4%
Total Carbs	31.36g	10%
Sugars	2.18g	9%
Dietary Fiber	2.64g	11%
Protein	7.83g	16%
Vitamin C	1.5mg	2%
Vitamin A	1.7mg	57%
Iron	0.1mg	0%
Calcium	143mg	14%

Amount Per 100 g
Calories	192.15 Kcal (804 kJ)
Calories from fat	129.29 Kcal
		% Daily Value*
Total Fat	14.37g	55%
Cholesterol	43.44mg	36%
Sodium	104.67mg	11%
Potassium	78.47mg	4%
Total Carbs	12.54g	10%
Sugars	0.87g	9%
Dietary Fiber	1.06g	11%
Protein	3.13g	16%
Vitamin C	0.6mg	2%
Vitamin A	0.7mg	57%
Calcium	57.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.1

Points
13

PointsPlus

Good Points

saturated fat free,
low sodium

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