Ingredients:
1 qt. Chicken Stock
1 ½ Cups Polenta
½ Cup 40% Whipping Cream
¼ Cup Parmigiano Reggiano, grated
3 Tbsp. Unsalted Butter
Directions:
In a large sauce pan bring the stock to a boil, add cream
Whisk in cornmeal and lower temperature
Cook until firm and then add butter, cheese, salt and pepper
Continue stirring with wooden spoon until polenta pulls away from the side of the pot
Serve hot (we top ours with meatballs & fresh tomato sauce!)
