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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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