4 cups (1 litre) chicken broth

1 cup (250 ml) quick-cooking polenta

1/2 cup (125 ml) mascarpone cheese

3 cloves garlic, finely chopped

Grated nutmeg, to taste

Salt and pepper

In a saucepan, bring the broth to a boil. Drizzle in the polenta while stirring constantly with a whisk. Bring to a boil and simmer for about 3 minutes, stirring frequently.

Stir in the mascarpone, garlic, and nutmeg. Add broth, if needed. Season with salt and pepper.

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