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."
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
2 tablespoons Organic Valley Grated Parmesan Cheese
2 tablespoons mascarpone cheese
Salt and pepper to taste
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.