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Polenta with Mascarpone Cheese
4 cups water
teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
½ teaspoon salt
teaspoon white pepper
⅛ teaspoon white pepper
1 cup cornmeal
cup Mascarpone cheese
¼ cup Mascarpone cheese
2 tablespoons butter
cup shredded Fontinella cheese
½ cup shredded Fontinella cheese
In a large saucepan, add water and bring to a boil.
Reduce heat to medium-low. Whisk in Chicken Base, salt and pepper.
Slowly whisk cornmeal into saucepan.
Stir continuously until polenta thickens, about 8-10 minutes.
Remove from heat. Add Mascarpone and butter; stir to combine.
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