Perfectly simple, but perfect every time: creamy Parmesan polenta! * 1 cup cornmeal polenta * 3 ¼ cup low-sodium chicken stock * ½ tsp Kosher salt * ½ cup Parmigiano Reggiano grated * 2 Tbsp mascarpone cheese * 2 Tbsp unsalted butter * 2 Tbsp finely chopped herbs, whatever you have on hand ✔️Cook the polenta. Combine polenta, chicken stock, and Kosher salt in a medium sauce pan, then bring to a boil. Reduce the heat to medium-low, then stir until thick and creamy, about 20 minutes. ✔️ Flavor the

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polenta in Bolognese sauce - palenta u Bolonjez sosu