Anson Mills Creamy Polenta

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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.