Ingredients
- 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
- Salt
Directions
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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By ancawest_11606767
Sterling Height...
on January 09, 2012
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It's alright, but not stellar...it is definitely not the same recipe that Roast (Michael Symon Restaurant serves in Detroit. The Roast recipe is stellar, and this one is definitely missing something. The recipe from Roast is sweeter and much creamier.
By jenniferjfritz_...
Monroe, MI
on October 26, 2009
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This is the best! The mascarpone gives the polenta a rich wonderful flavor. I have made it many times for guests and have received great reviews.
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