SOFT POLENTA WITH MASCARPONE (for four to six)
8 cups chicken broth
2 cups Italian polenta
4 tablespoons unsalted butter, cut into cubes
½ cup grated Parmigiano Reggiano cheese
¼ cup mascarpone cheese
kosher salt and freshly ground black pepper to taste
1. In a 4 quart soup pot over high heat, bring the broth to a boil. While stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated, then continue stirring to prevent lumps from forming. Reduce the heat to medium low so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the side of the pan, about 30 minutes.
2. Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the Parmigiano Reggiano and the mascarpone. Season the polenta with salt and pepper, divide among warmed bowls and serve immediately.
from the Williams Sonoma Kitchen