Try serving this tasty dish with freshly sautéed button mushrooms.
Polenta with Mascarpone Cheese
-
Prep:
15 min. -
Cook:
15 min. -
Serves:
8
Recipes
Recipe tags: chicken base, easy difficulty, side, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 cups | water |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| ½ tsp | salt |
| ⅛ tsp | white pepper |
| 1 cup | cornmeal |
| ¼ cup | Mascarpone cheese |
| 2 Tbsp | butter |
| 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.