Directions:
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
- Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
- Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.72 Kcal (1435 kJ) | ||
| Calories from fat | 176.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 51.71mg | 17% | |
| Sodium | 359.16mg | 15% | |
| Potassium | 239.19mg | 5% | |
| Total Carbs | 32.89g | 11% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.1mg | 0% | |
| Calcium | 106.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 125.34 Kcal (525 kJ) | ||
| Calories from fat | 64.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 30% | |
|---|---|---|---|
| Cholesterol | 18.91mg | 17% | |
| Sodium | 131.36mg | 15% | |
| Potassium | 87.48mg | 5% | |
| Total Carbs | 12.03g | 11% | |
| Sugars | 1.27g | 14% | |
| Dietary Fiber | 0.91g | 10% | |
| Protein | 3.54g | 19% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.6mg | 57% | |
| Calcium | 39mg | 11% | |
* 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.
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