- 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
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.
2008, Michael Symon, All Rights Reserved.