Adapted from Food Network

6 Tablespoons unsalted butter
1/2 small onion, minced
1 clove garlic, minced
4 cups chicken stock
2 cups yellow cornmeal
1/4 cup mascarpone cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish

Melt two 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 (about 1 Tablespoon at a time to prevent lumps from forming). Reduce heat to low and cook, stirring frequently until the polenta is thick, about 2 minutes (adjust the consistency with water or stock, if necessary). Remove from the heat and whisk in the mascarpone, Parmesan and remaining 4 Tablespoons of butter.

Season with salt and pepper and garnish with parsley.

– Recipe courtesy of The Noble Pig

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