Creamy Mascarpone Polenta

By tlshinnick

Ingredients

• 4 cups (64 fl. oz./2 l) chicken broth
• 1 clove minced garlic
• 1 cups (12 1/2 oz./390 g) Italian polenta
• 2 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into cubes
• 1/4 cup (3/4 oz./20 g) grated Parmigiano-Reggiano cheese
• 1/4 cup (2 oz./60 g) mascarpone cheese
• Kosher salt and freshly ground pepper, to taste

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a 3-quart pan over high heat, bring the broth, garlic, and butter to a boil. While stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated, then continue stirring to prevent lumps from forming. Reduce the heat to simmer so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, about 30 minutes.

Remove the pan from the heat. Stir in the Parmigiano-Reggiano and mascarpone cheeses. Season the polenta with salt and pepper. Divide the polenta among warmed bowls and serve immediately. Serves 4 to 6.Prep Time: 5 minutes

Cook Time: 35 minutes

Servings: 6