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Mascarpone Polenta with Tomatoes
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Serves:
8 people
Prep Time:
15 minutes
Cook Time:
25 minutes
Not much could be more Italian than rich polenta, delicious tomatoes and fresh mascarpone cheese. Together, these ingredients make for a side dish that will have everyone craving a glass of Chianti.
Ingredients
Copy Ingredients
6 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
4 cups chicken stock
2 cups polenta
1/4 cup mascarpone cheese
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 cup chopped fresh parsley, for garnish
1 (28 ounce) can
Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive Oil & Sea Salt
, drained
Instructions
Melt 2 tablespoons of butter in a 2 quart saucepan. Add the onion and garlic; cook on low until both are tender. Add the tomatoes and cook 3 - 4 minutes. Pour into a bowl and set aside. Add the chicken stock to the same saucepan and bring to a simmer.
Slowly whisk in the polenta until smooth. Continue cooking for 6 to 8 minute; whisk to avoid lumping. Remove from heat. Stir in half the mascarpone cheese, the Parmesan cheese and the remaining butter.
Spoon polenta and tomato mixture evenly between the serving plates. Top with remaining mascarpone cheese, salt and black pepper. Garnish with parsley and more fresh grated Parmesan cheese.
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