- 2
Ingredients
- 4 cups (1 quart) Chicken Stock, heated, recipe follows
- 2 cups polenta (recommended: Anson Mills)
- 2 large tablespoons mascarpone cheese
- 2 large tablespoons freshly grated Parmesan cheese, plus peeled ribbons, for garnish
- Unsalted butter, as needed
- Chicken stock
- Chicken Stock
- 2 pounds chicken backs and necks
- 2 pounds chicken feet or additional backs and necks
- 1 onion, quartered
- 1 carrot, thinly sliced
- 1 head garlic, halved crosswise
- 4 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 gallon water
Preparation
Step 1
Add about 1-inch water to a medium saucepot over medium-heat and bring to a simmer. Add the polenta to the chicken stock in pan and stir to combine. Place into a bowl and place over the simmering water to act as a double boiler. Cook's Note: This helps to prevent the polenta from burning and overcooking. Once it starts to get soft, after about 5 minutes, add the mascarpone, 2 large tablespoons Parmesan cheese and 2 large tablespoons butter. Stir to combine and allow to slowly cook for about 40 to 50 minutes, stirring occasionally. If the polenta starts to become too hard, add more liquid, chicken stock or water, as needed.
Chicken stock:
Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface. Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.