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Creamy Tuscan Polenta with Butter Olive Oil Recipe

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Soft and Creamy Polenta

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Creamy Tuscan Polenta with Butter Olive Oil Recipe
-4 tablespoons Sonoma Farm Butter Infused Olive Oil 
-3/4 cup onion, diced
-2 or 3 cloves garlic, minced
-3-1/2 cups milk
-3 cups chicken stock
-1 cup corn meal
-1/2 cup grated Parmesan cheese
-1 (8 ounce) container mascarpone cheese
-Sea salt and black pepper to taste
In a saucepan, combine butter olive oil and add onion and garlic and saute gently until onion is translucent. Add milk and stock and bring to boil. Slowly add cornmeal, stirring constantly with a whisk. Continue to stir and cook 10 to 15 minutes. Polenta will thicken somewhat and will begin to pull away from sides of pan. Add Parmesan cheese, stir to combine. At this time, if you would like the polenta to be thinner, you can add additional liquid (either milk or broth) in 1/4 cup increments. Add mascarpone and gently blend. Season with salt and pepper. Serve immediately.