Creamy Marscapone Polenta |
Course : Polenta
Serves: 1 |
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Ingredients:
2 1/2 cups boiling chicken stock |
1/2 stick butter |
1 1/2 cups coarse corn meal |
1/4 cup mascarpone cheese |
2 tablespoons chopped roasted garlic -- roasted in a basil oil |
1/4 teaspoon salt and pepper -- to taste |
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Preparation / Directions:
Boil in deep heavy stock pot the boiling chicken broth and butter. Add very slowly stirring the whole time with a wooden spoon. the coarse corn meal. Slowly stirring... Slowly stirring...turn page and keep stirring and about 20 minutes later when perfectly creamy and getting stiff add: the mascarpone cheese and chopped roasted garlic. Stir until creamy and smooth consistency is achieved. Serve immediately or pour into a well buttered glass dish to let set and cool. Later this pan polenta can be cut into squares for other uses like grilling or a pan roasting.
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Nutritional Information:
535 Calories (kcal); 59g Total Fat; (97% calories from fat); 2g Protein; 1g Carbohydrate; 163mg Cholesterol; 485mg Sodium |
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