Soft Polenta with Mascarpone

• 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

1. Melt 2 tablespoons butter in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the chicken stock and bring to a simmer.
4. Slowly whisk in the polenta.
5. 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).
6. Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter.
7. Season with salt and pepper and garnish with parsley.
8. Photograph by Jim Franco

unsalted butter, onion, clove garlic, chicken stock, anson mills polenta, mascarpone cheese, parmesan cheese, kosher salt, fresh parsley

Taken from www.foodnetwork.com/recipes/michael-symon/soft-polenta-with-mascarpone-recipe.html (may not work)