This side dish has been a big hit at several events. Serve with our Braised Short Ribs recipe!
2 ½ cups high quality chicken stock
Kosher salt and freshly ground black pepper
2 cups half-and-half
¾ cup fine cornmeal
¼ cup imported Italian mascarpone cheese (or cream cheese)
¼ cup grated parmesan cheese
Pour the stock and half-and-half into a large saucepan and bring it just to a boil, stirring. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the liquid. Simmer on low heat for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Take off the heat and stir in the mascarpone, parmesan cheese, 1 teaspoon salt and ½ teaspoon pepper, to taste.