Name: Mascarpone Polenta with Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
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

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

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

Step one

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.

Step two

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.

Step three

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.