Anson Mills Creamy Polenta

Rating
Not rated
0 ratings

This creamy polenta recipe was created by Executive Chef Joseph Realmuto at Nick & Toni’s Cafe on West 67th in Manhattan to accompany Milk Braised Pork Shank. It's delicious  on its own, too! See the video from "A Taste of New York."

Ingredients

1 cup organic polenta (Anson Mills or other)

2 tbs olive oil

½ small onion, diced small

2 cups Organic Valley Milk

1 ½ cups low sodium organic chicken stock

½ stick Organic Valley Cultured Unsalted Butter

2 tablespoons Organic Valley Grated Parmesan Cheese

2 tablespoons mascarpone cheese

Salt and pepper to taste

Directions

Heat oil in a medium sized pot, cook onions until translucent about 2 minutes. Add milk and chicken stock and bring to a boil. Slowly whisk in the polenta and lower the heat to low. Stir continuously for 30- 40 minutes; add parmesan, mascarpone and butter and season with salt and pepper.

My Cookbook

Saved recipes: 0 edit / view

Comments

Ann Gernert from Seymour, Indiana on September 15th, 2011
This sounds so good, I can hardly wait to try it.

Post a Comment

*
* (not displayed)

*

* - required field

Share
Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley