- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 520
- Total Fat
- 38 g
- Saturated Fat
- 23 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 125 mg
- Sodium
- 462 mg
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 520
- Total Fat
- 38 g
- Saturated Fat
- 23 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 125 mg
- Sodium
- 462 mg
Ingredients
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.
