How to make it

  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
  • 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).
  • 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
Served with beef   Close

Reviews & Comments 3

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  • conner909 4 years ago
    Do you remember what size granules you bought?
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  • conner909 4 years ago
    This looks great, Shandy! It must be good if it's worth cooking for 2 hours! I have purchased polenta tubes and sliced and fried them in a little bit of bacon drippings for breakfast..but it's been a long time.
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  • sday5 4 years ago
    I love polenta. I am just checking do you really cook this on low 2 hours?
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