Polenta with Mascarpone Cheese

15 Min.
20 Min.
8
Ingredients
4
cups water
4 cups water
2
teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
½
teaspoon salt
½ teaspoon salt
teaspoon white pepper
⅛ teaspoon white pepper
1
cup cornmeal
1 cup cornmeal
¼
cup Mascarpone cheese
¼ cup Mascarpone cheese
2
tablespoons butter
2 tablespoons butter
½
cup shredded Fontinella cheese
½ cup shredded Fontinella cheese
Directions
  1. In a large saucepan, add water and bring to a boil.
  2. Reduce heat to medium-low. Whisk in Chicken Base, salt and pepper.
  3. Slowly whisk cornmeal into saucepan.
  4. Stir continuously until polenta thickens, about 8-10 minutes.
  5. Remove from heat. Add Mascarpone and butter; stir to combine.
  6. Top each ½ cup serving of polenta with 1 tablespoon Fontinella cheese.
Try serving this tasty polenta dish with some freshly sautéed cremmi or button mushrooms

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