Soft Polenta with Mascarpone (Michael Symon) |
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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Ingredients:
6 tablespoons unsalted butter |
1/2 small onion, minced |
1 clove garlic, minced |
4 cups chicken stock |
2 cups anson mills polenta |
1/4 cup mascarpone cheese |
1/4 cup grated parmesan cheese |
kosher salt and freshly ground pepper |
chopped fresh parsley, for garnish |
Directions:
1. 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.
2. 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).
3. 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.
4. Photograph by Jim Franco
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