Step 1

This recipe originated on Giada Entertains. Episode: Spring Supper.

Step 2

In a dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 10 minutes stirring occasionally with a wooden spoon. Stir in the parmesan, pecorino, mascarpone and butter. Cook for 5 minutes stirring often. Fold in the spinach and cook until wilted, about 5 minutes longer. Add a 1/4 cup water if the mixture gets too thick. Remove from the heat.

Step 3

Pour the polenta onto a large board or platter and spoon the bolognese on top. Serve with grated parmesan cheese over the top.