Soft Polenta with Mascarpone

Ingredients

• 4 cups chicken stock see 
• 8 servings parsley fresh chopped for garnish
• 1 clove garlic minced
• 8 servings kosher salt and pepper freshly ground
• 0.3 cup mascarpone cheese 
• 0.5 small onion minced
• 0.3 cup parmesan cheese grated
• 2 cups anson mills polenta 
• 6 tablespoons butter unsalted

Equipment

• sauce pan
• whisk

Directions

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. 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).
5. Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.
6. Photograph by Jim Franco