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.
- Photograph by Jim Franco
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.42 Kcal (940 kJ) | ||
| Calories from fat | 169.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.85g | 29% | |
|---|---|---|---|
| Cholesterol | 51.71mg | 17% | |
| Sodium | 300.01mg | 13% | |
| Potassium | 187.14mg | 4% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 115.35 Kcal (483 kJ) | ||
| Calories from fat | 87.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 29% | |
|---|---|---|---|
| Cholesterol | 26.58mg | 17% | |
| Sodium | 154.2mg | 13% | |
| Potassium | 96.19mg | 4% | |
| Total Carbs | 3.93g | 3% | |
| Sugars | 1.79g | 14% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 3.75g | 15% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 34.5mg | 7% | |
* 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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